Nutritional table of extra virgin olive oil

TABLE NUTRIZIONALE
per 100 grams of extra virgin olive oil
Calories 822
Protein 0 g
Carbohydrates 0 g
91.3 g fat
of which 14.1 g saturated
68.0 g monounsaturated
9.2 g polyunsaturated
Cholesterol 0 g
Fiber 0 g
Vitamin E 12 mg

What is olive oil?

In addition to donating food to a taste and unmistakable aroma, extra virgin olive oil has many nutritional properties that make it a very special sauce.

E 'DİĞER
Its composition ensures excellent digeribilit fact, olive oil the only oil digestible food to 100% and thus is particularly suited to small children and the elderly. In addition to facilitating digestion, protects the mucous membranes and prevents the effects dell'ipercloridria, thus reducing the risk of gastric and duodenal ulcers.

CONTAINS GOOD FATS
The extra virgin olive oil rich in monounsaturated fatty acids, which are essential for proper development and good functioning of the body. Increase good cholesterol (HDL) and lowers bad (LDL), creating an effective coverage against the onset of diseases related to an excess of cholesterol, then linked to certain diseases like cardiovascular disease and atherosclerosis.
It 'an important food for our body, because a valuable source of triglycerides, which need to assimilate a certain ration every day. E 'must take small doses, an ounce of olive oil contains about 9.5 calories, it means that 40 - 60 grams of oil per day provide approximately 400 - 600 calories, compared with 2000 - 3000 required daily.
It 'an important source of energy of the highest quality, able to increase by 400 times the immune system.

PROTECT the digestive system
The extra virgin olive oil stimulates the contraction of the gallbladder, inhibits the formation of gallstones and is beneficial in cases of gastric and duodenal ulcer.

HAS MANY USEFUL FUNCTIONS
The oil consumed fasting exerts a laxative action lightly.
Encouraging the reduction of blood glucose, among the basic food of the anti-diabetes diet. Stimulates bone mineralization. Contributes to the formation of blood needed for the synthesis of antibodies and immune defense.
Consumed moderately constitutes an element of synthesis of multiple organs and systems, such as skin, brain, synthesis of hormones, cellular functions.
E 'a relief to the joints and the eyeball by reducing friction. Acts as a thermal protector of the body and has a calming and refreshing the skin irritated.

CONTAINS THE VITAMIN E
Extra virgin olive oil rich in vitamin E, a potent antioxidant that counteracts the action of free radicals responsible for aging cells.
Vitamin E also focusing in the mammary gland, which can grow up to babies through breast feeding. Through the action of vitamin E, also called the vitamin fertilit, promotes reproductive functions and in addition is anti.
A tablespoon of oil, about 16 mg, covers 15% of the recommended daily ration of vitamin E.

But what does the garlic?

The Garlic and the immune system

The Garlic and its properties

The Garlic and its medicinal properties, cultivation, all types of garlic, recipes, benefits, AIDS and garlic, garlic and cancer, solve the problem of the all'aglio; circulation and hypertension, cardiovascular disease, diabetes, infections, candida and fungal high and much more in a book truly complete!



The raw garlic is not for everyone. More than one clove of raw garlic per day may cause irritation to the intestinal walls and eating too much raw garlic for long periods of time can damage blood cells and cause anemia. Moderation is the key to everything. Currently you can find in natural foods stores various products based on raw garlic without the irritating chemicals, while retaining the beneficial and therapeutic properties.
Many medicinal uses are attributed all'aglio. It has been said that can prevent colds, influenza, tuberculosis, bronchitis, boils, tumors and skin diseases. It seems reduce the risk of heart disease and cancer. All'aglio is also assigned the property in order to strengthen the natural immune system. Although some of these stories sull'aglio have revealed only the legends, researchers are discovering that the reputation of garlic Medicinally is greater than it seems.
......
The immune system has a specific function to protect us from disease and has been shown that garlic is able to stimulate immune function. The immune system is part of a broader defense, including the skin, which prevents many harmful substances and organisms to enter, tears, saliva and sweat, which contain chemicals that can destroy some bacteria and microbes; mucous membrane shielding the interior walls of the body toxins and germs.
Including tonsils, adenoids, spleen, appendix and thymic gland is part of the immune system, together with a host of white blood cells consist of different types of cells that attack and destroy foreign bodies and bacteria. A type of white blood cells, B lymphocytes, can be converted into cells that produce antibodies, the only organisms that destroy the human body and eliminate the virus.
One of the most important equipment of the immune system is the lymphatic system, a network of thin vessels and nodes that extends throughout the body and through which passes a liquid called lymph, which carries bacteria and other substances harmful to the lymph nodes for destruction. During an infection, the lymph nodes may appear enlarged and painful, especially in the throat under the jaw and nell'inguine.
The lymphatic vessels follow the blood vessels in the body, forming a parallel system.
Unlike the system of blood circulation, the lymphatic system does not have the heart to pump blood through the vessels, but receives the impulse from the muscle contractions during ol'attività physical exercise and breathing. White blood cells patrol the blood and lymph in an attempt to destroy any foreign particles and bacteria they encounter.
Do not cut the cord
The white blood cells, including neutrophils, monocytes and lymphocytes, are the immune system. It is a miraculous system of millions of white blood cells which protect us from attack tissues, bacteria and other microorganisms numerous strangers who invade the human body.
Wonder, but not surprised, if the body receives a "family" of different cells, such as white blood cells, derived from a cell called the main stem cell that is found primarily in bone marrow.
In 1987 Dr. Harold Broxmeyer was able to demonstrate that stem cells are present in abundance in the blood within the umbilical cords of newborns. The amount of blood is usually less than 3 dl, but it was enough to save the life of a child. A young child suffering from a degeneration of bone marrow is saved by a transfusion of this small amount of blood obtained from umbilical cord of his newly born sister. The new stem cells began to grow within the bones of the child, apparently by producing new bone marrow. After about a year, the hematopoietic system was completely replaced.
This discovery has obviously far-reaching implications for many diseases. Underlines once again the wisdom of Midwives "non-scientific" when insisted to cut the umbilical cord until it had stopped beating.

Remember the thymic gland!
Remember, not long ago when the scientific community and that of physicians told us that the thymic gland is not used much in adults? Remember those operators doctors "not science" that had left the cartel of pharmaceutical companies and were mocked when dared to distance themselves from this dogma? The truth always wins! Today, we know that an immature immune system cells that normally produce any tissue of the stick if it were not for the action of the thymic gland. It is in the thymus that the immune system learns to recognize the harmful cells, cells to distinguish between useful and useless. Researchers are beginning to realize that the thymic gland, for life, secerne called Timosine thymic hormones that directly influence the individual capacity to combat the disease.
Cytotoxic T lymphocytes
Lymphocytes, or white blood cells can be differentiated, as well as other features, according to the origin and function. Lymphocytes derived from bone marrow are called B lymphocytes, while those that come from the thymus are called T lymphocytes The more aggressive white blood cells called lymphocytes are cytotoxic T lymphocytes or T "killer". Their main function is to consider the other cells for signs of abnormal and destroy them with the appropriate enzymes. Since taking part in this incredible work of immunological surveillance of the immune system, not only found the foreign invaders such as viruses and bacteria, but also found and destroy malignant cells such as cancer.
On the horizon: the cleaners
The macrophages are a type of white blood cells that go in search of toxic substances in the body for elimination. Even their friends, the B lymphocytes (white blood cells that are formed in the bone marrow), ingest toxic molecules.
The macrophages cooperate with other active cells of the immune system such as B lymphocytes and T lymphocytes to generate antibodies, the only components of the immune system can capture and destroy the virus. Viruses are among the most dangerous particles that enter the human body. Antibiotics do not harm them and there is no drug that can destroy the virus without harming the body. It has been shown, however, that garlic is a potent stimulator of the immune system. Although the immunological effects of garlic are not yet fully known, it seems to act as a stimulator of the immune system aspecific. Increases phagocytosis through which the invading organisms and abnormal cells are eliminated by the body.
It also produces a sharp increase in activity of the cells "natural killer" and this explains in part the effects of anticancer, antiviral and antimicrobial.
Simplicity is an art
I have given you the basics of the immune system. But I know people who read these pages in search of answers to health problems that are important to them. Research sull'aglio has just taken the first steps and I think there's much more to learn, much more than garlic can do but we do not yet realize this.
You do not need to know everything sull'aglio to use it to improve our health. You have nothing to lose to consume garlic every day to protect your health and enhance your well-being.
Health is simple. Let us not make it too complicated. Learn the art of simplicity in everything we do. Always be researchers, students. Learn the basics and then, with joy, make the right choices to lengthen your life to the service of God and your like.
Sometimes we focus too much on the physical side of health. We must take care of the physical side but I have learned that the mind and body leads follows. Develop a positive attitude and cheerful, and you will be happy to have done.

Importance of Tuna

Tuna is rich in proteins, protects the sight reduces the risk of heart attack and help prevent arthritis. Once the samurai considered bad tuna to eat, but now is one of the most consumed fish Giappone.Era in 1903 when the shortages forced a sardine cannery in the canning albacore tuna, a species of tuna without commercial value, but since then the tuna canned food divvenne a popular opening the way to the tonno.I dolphins are often caught and killed along with tuna and why in 1972 the Congress promulgated the Marine Mammal Protection Act (MMPA), the decree for the protection of marine mammals, to protect dolphins from fishing types dannose.Questa protection policy has yielded good results, so that mortality dolphins because tuna fishery has decreased by 97% in 'est Pacifico.Molte brands of tuna in fact affix on the packaging, the slogan "The dolphins were not killed in the tuna fish." However, the union of consumers in the U.S. has stated that this is not a guarantee because there is no way you can make checks by a super partes.
Nutritional properties
Composition: Tuna is an excellent source of Omega 3, protein, potassium, selenium and vitamin B12. It also contains good amounts of niacin and phosphorus
Glycemic Index: In a study that has measured the glycemic index of different types of food, the tuna is risultsto have a GI of zero.
Protein: Tuna is an excellent source of protein, and, while in the process of canning are lost vitamins and minerals, protein values remain intact.
Prevention of cancer: In a study of 61,433 women has been shown that consumption of fatty acids in fish reduce the likelihood of getting sick of breast cancer. Xhe Preliminary research shows omega-3s inhibit the growth of breast cancer and the cancer ward of St Thomas' Hospital in London has offered to women of childbearing age who haan over 40 years, which are subject to higher risk of contracting breast cancer a supplement to their diet with greater quantities of tuna.
Alzheimer's disease: Many studies have shown that the increase in consumption of fatty acids EPA and DHA content in fish and tuna in particular, may delay the cognitive degclino the elderly. Another study showed that a diet rich in fish is associated with better memory and mental capacity. The Cardiovascular Health Cognition Study has shown that people who consume fish twice a week reduces the risk of dementia by 28% and 41% for Alzheimer's disease than those who eat less than one time. The data collected during several studies have shown that the increase in consumption of fatty acids EPA and DHA content in fish and tuna in particular, may delay the cognitive decline of elderly people. Another study showed that a diet rich in fish is associated with better memory and mental capacity. The Cardiovascular Health Cognition Study has shown that people who consume fish twice a week reduces the risk of dementia by 28% and 41% for Alzheimer's disease compared to those eating less than once a month.
Blood pressure: An international research on 4680 men and women of different ages, showed that consumption of omega 3 fats (mainly from fish) may be helpful in preventing hypertension.
Vista: The results of some studies showed that omega 3 fatty acids and the habitual consumption of fish reduces the risk of macular degeneration of the retina, a disease related to age. Also a frequent consumption of omega 3 helps in dry eye syndrome
Heart: Several studies and clinical trials have shown clear evidence that even a modest consumption of omega 3 and fish oil (1 / 2 doses per week of fish oil, aprrossimativamente 250mg / d of EPA + DHA) substantially reduces the risk of coronary heart disease and cardiac deaths
Arthritis: In clinical trials with double blind, that is made with a proportion of patients subjected to placebo stao has shown that the increase in consumption of omega 3 via fish oil can have beneficial effects in art arthritis
Disclaimers
Large predatory fish like tuna may contain high levels of mercury, which is known as a toxic substance at neurologico.In some tests on the safety of food, tuna, or albacore tuna, canned albacore tuna, and fresh or frozen, were found significat mercury levels higher than in canned tuna chunk light varieties of Pregnant women, breastfeeding and children should avoid eating fish with high content of blue fin tuna mercurio.Il, c he is used especially for the sushi, the risks 'extinction for the fish too it is decimating, and for this reason it would be good not mangiarne.Sebbene many industries will declare "dolphin-friendly" on their boxes, it should be noted that the fishing of tuna longlines with strikes indiscriminately, sharks, turtles and seagulls.

Importance of anchovy

The anchovy, also called alice, a fish is widespread throughout the Mediterranean, the Atlantic and the Baltic. Sardine-like body has a more subtle and spindly reaching adulthood in the 15-20 cm in length. Anchovies belong to the category of blue fish with which they share the shape, size and color of the body. The back of anchovies is crossed by a blue stripe with green shades, the scales of the sides and belly are silvery.
Anchovies live in flocks, feeding on crustaceans and small fish. Their meat is fresh preserved, are particularly tasty and laid especially for the fry. Famous are the anchovies preserved in oil or salt, like the anchovy paste used to flavor tarts, sauces and various dishes.
Another cool recognized the perfume (delicate and not as ammonia), which looks (body brilliant with boiled meat and scales member), the color of the gills (tending to pinkish red) and the eye (live and protruding with black pupil, not red).
Very similar to anchovies but less valuable, the Sardinellas is often marketed as alice. To discover the deception is enough to observe the cutting of the mouth that, while the anchovy goes over the ear base, nell'alaccio does not reach the eye.
Besides having a large culinary use, the anchovies are a food recommended by health point of view. Like all fish blue anchovies also are rich in omega-three fats, protein, riboflavin, niacin, calcium, iron, phosphorus and selenium.
When you buy anchovies preserved in salt is good rinse thoroughly under running water so as not to take excessive quantities of sodium, particularly dangerous for those suffering from hypertension.
Anchovies preserved in oil should be selected according to the type of oil used. Preferable those in olive oil, to avoid those stored in a package containing "vegetable oil" has not been specified in the label the type of oil used.
People with gout should absolutely avoid the consumption of anchovies.
Frequently the anchovies are eaten fried, making a healthy choice questionable. Granted from time to time a dish of fried fish is not so dangerous, subject to some important rules. First you should choose an oil with high smoke point such as extra-virgin olive oil, peanut oil or refined palm. The fry of anchovies should not occur at temperatures too high (below 180 ° C) and, in cooking, should be drained thoroughly and placed on a double layer of absorbent paper.
During the spring and summer anchovies spawn from which arise the famous and much sought whitebait, culinary specialties indicated especially for the preparation of canapés, appetizers and pancakes.

olive oil

We never tire of repeating: the extra-virgin olive oil is good! It could do even better if you use regularly in the kitchen, accompanied by a live sound, from a physical and mental activities. The extra olive oil, raw or heated, the grease is more suitable for feeding, not only for its aroma and its flavor, but also for all of its properties, among which in particular its acid composition with predominance of monounsaturated fatty acids and a perfect balance of polyunsaturated, its content of vitamin E, protovitamina of A and antioxidants, the protective effect on salute.Persino Americans, few producers, have recognized the high value food and therapeutic. In 1977 Professor Kelsen Angel (University of Minnesota) recognizes the acid linoleic, contained in 'olive oil a high degree of effectiveness prior to and dell'infarto of arteriosclerosis. In over two decades, studies have revealed other interesting benefits of extra virgin olive oil in daily life.
Apparatus circolatorioL'alimentazione rich in animal fat increases the amount of cholesterol in the blood, one of the main risk factors in cardiovascular disease. Vegetable oils have protective action. One can rightly say that view and in particular extra virgin olive oil has, in comparison to other vegetable oils, the more effects benefici.Non only for its features, but also because the extra virgin olive oil is the only produced by simply pressing and crushing the fruit, without further chemical and physical manipulation. The seed oil is produced through the use of special equipment and chemicals such as butane, propane, hexane. We specify: not all cholesterol is harmful. Conveyed by the fraction of high density lipoprotein (HDL) activates the elimination of cholesterol in the bile. The consumption of extra olive oil lowers total cholesterol and increases the assay of cholesterol Hdl, where its benefits to health and the increases in life expectancy for those who consume it. The risk of coronary heart disease is much higher among residents of countries not consumers of olive oil, compared with that of Mediterranean populations whose diet contains a high consumption.
AntiossidantiLa presence of tocopherols and polyphenols give extra virgin olive oil an important role in antioxidant and anti radical limiting cellular aging. Let us never forget that olive oil is all the fat, a function of energy.
DigeribilitàUn role Dall'Olio that everyone can appreciate, is the particular fragrance that it gives the plates, increasing the palatability of food and promoting the digestive secretory stimuli, thereby inducing a better digestibility.
Apparatus digerenteGli foods prepared with extra virgin olive oil with an excellent gastric and intestinal tolerance. In fact, olive oil protects the mucous membranes and prevents the effects dell'ipercloridria, thus reducing the risk of gastric and duodenal ulcers. Action laxatives, fasting more effective, and helps to correct the chronic constipation. Cistifelea stimulates and inhibits the secretion of bile. He has also protective effect against the formation of gallstones, due to activation of the bile flow and the rise of high-density lipoprotein (HDL). The incidence of biliary lithiasis is lower in regions with high consumption of olive oil.
Phases of vitaL'olio delicate extra virgin olive oil has a balanced composition of polyunsaturated fatty acids similar to that of milk. It is a good food source of fatty acids that the body can not synthesize. It is therefore very suitable for the nutrition of infants and children weaned. E 'recommended for the feeding of the elderly because of its high digestibility and to facilitate the assimilation of minerals and vitamins. Eventually stimulates mineralization of bones and prevents calcium loss.
Other aspects terapeuticiL'olio extra virgin olive oil by its composition plays a safe protective effect on arteries, the stomach and liver. In recent years there have been familiar with the properties of diets rich in monounsaturated fatty acids (oleic) they act:
in diabetics, reducing blood glucose levels
lowering blood pressure, so that distolica (maximum) as the systolic (minimum)
decreasing the secretion of gastric acid of the small intestine, which is important for those who are suffering from ulcer (stomach or duodenum) or dyspepsia
improving the emptying of the bag by preventing bile formation calculations
producing less active secretion by the pancreas, which is important in diseases such as pancreatitis The extra virgin olive oil has always been considered a middle way between food and medicine. In rural communities is still used to extract the thorns from the skin to treat pain in the belly, to soften the Duron, etc. .. As the grandmothers used it to ensure smoothness and shine to hair. Today, medicine has come back to seriously reconsider the therapeutic properties of the oil.
Recent medical research suggests that olive oil may also be useful in the treatment of psoriasis is provided to a mild to moderate stage. Psoriasis is a skin disease. In areas affected by this disease the skin becomes red, or silver color and form scaly plaques in these areas because there is inflammation and overproduction of skin. The plaques are most often on the elbows and knees, but this disease can affect any part of the body. It is not contagious and is often aggravated by a stressful lifestyle and a little healthy behaviors including smoking el'eccessivo consumption of alcohol. About 90 percent of all cases of psoriasis are entity mild to moderate. Unfortunately, the treatments for psoriasis have many side effects and are used for this reason especially in serious cases. It is not yet developed any medical treatment for people with psoriasis mild to moderate, but a solution could be the olive oil. A few years ago, Dr. Fujio Numano, a Japanese researcher of cardiovascular disease, found that a specific preparation of olive oil had a positive effect on a patient with psoriasis to plates. A discovery totally random because Numano was evaluating the effects of olive oil on cuore.Uno of his patients, 71 years, with severe psoriasis, which was in medical therapy, had a 80% reduction in plaque after only two mesi.I results have been confirmed in a clinical trial involving more patients with psoriasis and other inflammatory skin diseases. The results were excellent with clear improvements in all patients after a few months of treatment. Those who benefit, as the doctor who conducted the study, Dr. Patrick Massey, Director of 'Alexian Brothers Hospital Network, are due to the presence of biophenol that, in fact have anti-inflammatory properties, going to inhibit some metabolic processes and amplify the inflammatory response of our body. "I think - we said Dr. Massey - that many of our diseases are due to our lifestyle. The Americans often have a messy life: sleep deprivation and unbalanced nutrition. Rather than focus on drugs - Massey insists - that would be useful to show more interest to us and perhaps find that nature has given us some of the best "medicines" existing. "
Olive oil, fine Italian food, has yet another beneficial property, un po 'particular decreases the feeling of hunger, deceiving the human body due to oleic, a fat that contains in abundance. To give food to the appointment of "crook" is a biological research recently appeared in the journal Cell Metabolism.A say it, the concept is not as innovative: other field studies had revealed that while nutrition is stimulated the production of oleoiletanolamide ( or OEA, the hormone that oleic acid is converted when it reaches the intestine) and that the pharmacological administration of this hormone decreased the frequency of meals by calling into question receptors called PPAR (peroxisome proliferator-activated receptors a). The new research is divided into two main points. First, it remains dell'OEA function as a defender in a position to mitigate or to eliminate the spasms of hunger. Second, the infusion of fat in the small intestine stimulates the release of OEA, whereas that is not the case with carbohydrates and proteins, not only to produce the AEO is used oleic acid introduced dieta.Mettendo together with the data collected, the scientists involved say that as the activation of the release of OEA in the small intestine serve as sensor link between consumption of fats and satiety. According to the researchers, the results of their work, the fact that the OEA is a physiological activator of the sense of satiety, open new perspectives drug nutrizionistiche. For example, this hormone could be included in therapies to combat obesity and other diseases alimentari.Positivo subject commented Alfredo Vanotti, professor of dietetics, nutrition and dietitian at the Faculty of Medicine, University of London: "Without doubt the news is important and adds an element of the pyramid of the fundamental qualities which is the olive oil. For some time the scientific research, drug miraculous acting antifame (fortunately now much less pressing!), You are directing towards foods with properties that act nutriceutiche filling: some fatty acids, variously handled, are already appearing on the pharmaceutical market. Discovering that a fatty acid naturally present in one of the healthiest food of the Mediterranean diet may stimulate the feeling of satiety was certainly a sensational effect. We are careful, however: hunger and satiety are not only the chemical stimulus. The intake of food responds to stimuli, emotional, social, visual, tactile, and the ability of self lies at the root of everything! And the self-part, first, by the knowledge and awareness that, olive oil, although the sauce more healthy food is the most energy, and that the moderation has to be implemented before you can verify the beneficial effect filling '.

Oil and breast cancer

Olive oil could become an excellent 'dressing' for the chemotherapy to combat breast cancer, while improving their efficiency and preventing the creation of resistance farmacologiche.E 'the new perspective offered by the therapeutic results of experiments Javier Menendez of Northwestern University Feinberg School of Medicine in Chicago have revealed that the mechanism of action of anti-cancer. According to the Annals of Oncology, the fats of the oil drop by 46 percent the levels of one of the major oncogenes cause of breast cancer and enhance the operation of a drug that targets this oncogene.Cio 'explains the lower risk for this cancer typical of women in Mediterranean countries, as demonstrated in the past with many epidemiological investigations on samples of the female population. The researchers arrived at these first biochemical explanation, now aiming to set new epidemiological investigations to see if the sick women who use the extra table to respond better to treatment oncologiche.In a second time you can 'even think to include molecules base oil as adjuvant therapy stesse.Gli scholars have wanted to investigate why the protective effects of traditional golden sauce of the Mediterranean countries to find the reason for the lower spread of breast cancer in the south of Europe. Cosi 'experts have studied the effect of oil, the main molecule dell'extravergine on diseased cells grown in the laboratory. Oleic acid is effective against cancer cells because 'reduces by 46% the activity' of the gene HER-2/neu, an oncogene that 'ruinous hyperactive in one out of five cases of breast cancer and whose hyperactivity' and ' linked to cancer prognosis with most 'delicata.Inoltre researchers have discovered that oleic acid interacts with the drug' Herceptin ', a monoclonal antibody that recognizes and binds, trapped, the protein produced from its HER-2/neu. And, if it 'were not enough to place the confidence of extra charge on Cancer, the oleic acid stimulates the activity' of a tumor gene, or a brake of the natural growth of the tumor used to produce the protein p27Kip1. Molecule and this' in turn important because 'prevents the patient to become resistant all'erceptina. Oleic acid, and then, and' protection for women, acting on several 'fronts. So now the researchers aim to determine whether the presence of oil in the diet of the patient enhances the effectiveness of cancer therapies which it undergoes and away the risk of resistance all'herceptin. At a later time, researchers have concluded, with animal testing may be developed providing for the addition of oleic in drug therapies against breast cancer, to make themselves more therapies' effectiveness and reduce the risk of drug resistance.

We read this thing extraordinary charge on

Plants, flowers, fruits and medicinal herbs are the natural treasures of Calabria and of our province is a "natural pharmacy", which draws its strength from the soil, rich in a wide variety of minerals and micro - very specific. An enormous wealth of our country. I am a fifty plants the best known and used in our territory, for health, beauty but also for cooking. Since ancient times they are the sources nature offers medicines for the treatment of disorders and illnesses. Discoveries randomly experiencing their potential therapeutic, medicinal plants have been analyzed over time, studied and classified into their components and active ingredients. E 'nato as a method of treatment "sweet" that exploits the potential pharmaceutical active ingredients contained in plant, capable of activating recognized biochemical reactions inside the body like the official pharmacopoeia of medicines of which they constitute the basic substances with therapeutic efficacy. Use more specific to health is that of the distillate and the juice of bergamot, followed a long tradition that gave birth to a controlled therapy by precise scientific research and that, if practiced in spas and wellness centers, could be l 'winning innovative idea. Its particular therapeutic action is related to vasotrofica, antioxidant, regenerative and restructuring-with the particular atmosphere and balsamic aroma. Other products based on strong curative are olive oil and wine. They are the basic elements dela so-called "Mediterranean diet". E'ormai ground by a huge amount of scientific work on the role played by this diet. Olive oil, a glass of wine and the regular consumption of fish are now universally known as a natural shield against cancer and heart failure. E 'possible to prevent the extra virgin olive oil. Whether it is a natural shield against heart attacks and cancer have confirmed two studies conducted on humans, who have previous laboratory tests. The first results of the research, show that promoted the role of antioxidant phenols, natural chemicals contained in olive oil plays a protective action with respect to both cardiovascular diseases such as heart attack, stroke and thrombosis is about diseases like cancer and degenerative disease of Alzheimer's disease. The searches were conducted by two different agencies in the Center for the Study and Prevention of Cancer Florence and the Department of Pharmacological Sciences, University of Milan. But the advantages are other dell'extravergine: Olive oil contains small amounts of antioxidants with anti-inflammatory effect, and antithrombotic. Even the wine are attributed pursuant beneficial. A survey conducted by the Harvard School of Public Health, Boston, and published by the New England Journal of medicine, " conducted on 38 men free of cardiovascular disease observed for 12 years showed that those who consume wine three to four times a week presents a risk of heart attack by 32% lower compared to teetotalers. Obviously alcohol consumption must be limited to 30-40 grams per day for men and 20-30 days for g.al the woman. The wine has the advantage of containing a cocktail of substances of grape flavonoids, which have shown significant protective effects. Other forms of recruitment, not if swallowed, can occur. For example with so-called "wine". Grains grapes contain polyphenols, trace elements and precious vitamins to combat aging as they are one of the most powerful antidote against free radicals. They also share a deep smoothing, moisturizing and good nutrition for the skin to return young and elastic. Are now quite sought massage with hot wine and extracts of grape seeds micronised; immersion in a whirlpool bath with red wine and water, and massage oil seeds, and the bandage with warm wine and grape seed oil for more hydro with water and flavored oils, toning, and facial treatment with essential oils and extract of grape seeds. In general, with regard to dermatological treatments, they would be when the physiological mechanisms of tissue regeneration are deficient or insufficient, and 'important to use a mechanism of supplementation. Today, for the first time is possible by means of therapeutic and non-traumatic non-invasive induction of natural collagen, hyaluronic of, dell'elastina, fibronectin, with nucleic acid precursors that stimulate production. Impoverishment of collagen of the skin promotes the appearance of wrinkles, photoaging, and other degenerative processes. The treatment provides complete rejuvenation, after general and appropriate drainage of the face, with the nourishment of the skin through a pool of molecules able to repair the aged cells and stimulate their replication and metabolic functions inside, cutting through an antioxidant protocol, the presence of free radicals that tend to make them grow old and die prematurely. The food is made up of extracts in powder-based vitamins, amino acids, growth factors, molecules antioxidant (anti free radicals), nucleic acids, polypeptides and active-acting anti-jaluronidasi. For this purpose, as already mentioned, can be very useful to a transdermal device which carries the active ingredients penetrate them way down to specific receptors located at the point of injury or blemishes. Thus triggers the physiological process of liberation of large quantities of growth factors of their own. This allows the start of the restructuring of the entire dermis in the treated area with a visible improvement importance of stretch marks but also wrinkles and scars. A therapeutic strategy targeted depends restoring the balance metabolic venolinfatico microcirculation and the consequent improvement of the metabolism at the level of interstitial matrix and the mechanisms that regulate the welfare of the tissue. Vasotrofica targeted therapy is also based on the use of derivatives such as phytotherapy diosmina, la rutina and centella. Results with the transdermal system can be obtained by vasoactive drugs that act of draining lymph general and district. The apparatus of hydroelettroforesi is the half that made for the care of the imperfections of skin and organ disorders, with the current limits of penetration of 10 cm, as demonstrated by studies in experimental animals and from work published in international journals. This method uses a route of more rational that allows active ingredients to arrive, leaving the intact skin, directly to the outbreak of the lesion without damage to affected areas not to cure. The drugs carry out their work in less time, to a greater concentration and less used Other positive results include: longer duration of action, improved efficacy, no side effects, no systemic effects, no contraindications, toxicological harmless; motor activity, rapid recovery, reduction in number incomplete healing, reducing the number days illness. The method t.e.b. Farma through the action of active ingredients of drugs or pesticides enriched by the active components of bergamot juice or derivatives thereof, is an important tool for treating skin blemishes, for strengthening muscles, for the treatment of pain, disease d 'body especially those not treated with other effective methods. Expanding briefly over the goods in the title (citrus, olive oil and wine), many other ingredients of the Mediterranean diet has beneficial effects. Another study, always appeared in the New England Journal of medicine (among the researchers, Professor Attilio Giacosa, Director of Gastroenterology and Nutrition Clinic of the Institute for Cancer Research in Genoa) shows that some foods have protective potential against cancer . Especially vegetables and fruits. But some sources of protein are important: the fish is preferable to meat, since it can prevent both the intestinal cancer, both breast and prostate. But the new frontier of studies on preventive effects of food to the gene-environment relationship. Many genetic situations individuals may be favored or not by 'feeding the diet may therefore "modulate" the gene. Folic acid (contained in vegetables and legumes) taken during pregnancy, affects the ability to reproduce. Some fibers, such as bran, are metabolised in the intestines and fermented, producing butyric acid, which promotes apoptosis, or "programmed cell suicide. These in fact, trigger a mechanism of "self cleaning", which eliminates hazardous. Finally do not forget the 'proper diet, which prevents the so-called metabolic syndrome, which presents with abdominal obesity, hypertension and high blood sugar (diabetes hall), due to lack of motion and an excessive and inappropriate. To avoid the excessive consumption of foods apparently "harmless" like pasta, for years no longer full and then only composed of simple carbohydrates. It could raise the level of blood sugar by stimulating the production of insulin which breaks down. But insulin can stimulate uncontrolled proliferation of cells in the intestine breast and prostate cancer, promoting cancer. Focus on Scientific bergamot. The juice of bergamot, thanks to the synergy of its components (contains 18 amino acid precursor of collagen) and high in bioflavonoids content is integrated in the delicate balance of physiological defense systems. Is powerful antioxidant inhibitor of free radicals, especially the compartment formed by vessels and, in particular, vascular sull'endotelio. To protect the endothelium is a vital antioxidant. The essential reason is that prevails here of the various ROS converge toward the hydroxide radical, the most powerful oxidant. With the use of new therapeutic vessels is remodeled, becoming more like a normal vascolatura: less permeable, less dilated and less contorted with functional improvements: decrease in interstitial pressure, increased oxygen, better penetration of drugs. Other drugs can be transported more efficiently, and can perform its action on tissues affected by pathological processes. The juice of bergamot is able to counteract the oxidative processes triggered by oxygen free radicals, believed to be responsible of an early cell. have anti-inflammatory and anti-business and reduce the permeability and fragility capiIlare. He works as an antioxidant and radical scavenger: Flavonoids are a preventative strategy to strengthen the endogenous antioxidant defenses. Numerous scientific studies have shown that flavonoids have an effective contrast to the formation of reactive oxygen species (ROS), which are involved in oxidative modification of DNA, the Iipidi and proteins, the basic processes of aging, the degeneration of tumor type and many other types of neurodegenerative diseases, cardiovascular or inflammatory. In particular, the esperidina improves trophism of interstitial collagen, making it more stable, inhibits the formation of lysosomal enzymes responsible for the loss of mucopolysaccharides of the endothelial wall and the substance is more effective in determining the metabolic stability of proteoglycans wall and the resistance of the wall -capillary venules. Flavonoids stimulate the synthesis of collagen and the 'wall of elastin by increasing vascular tone and resistance. Fixed to the cell membrane dell'endotelio vascular contribute to its stabilization and stimulate the processes of capillary troficoriparativi damaged. The activity levels of bioflavonoids contrast to cicloossigenasi and braking on the transformation of arachidonic trombossano in, the precursor of platelet thrombi. Adjuvant activity levels in the synthesis of compounds prostociclino-like, hence improve the dynamic emoreologica the microcirculation and the flow velocity. The action and neutralization antiperossidasica of oxidation of LDL, prevents ateromasico the process and reduces the damage processes arteriosclerotici. Also plays an important role in accelerating and controlling the activity of reparative tissue from the detrimental concerned. Thanks also to the AA.arginina and ornithine on the metabolism of t.muscolare, the pump muscle pump and respiratory enhance the action emocinetica through improving the mechanism of rhythmic compression and decompression of the vases on the wall surface and deep satellites of the arteries. Their action is enhanced by a back face through the compression exerted on the deep veins of the foot from plantar contractions of the muscles and superficial veins of the extremities through the stretching of the skin (dermal pump '). Increasing the speed of the blood improves gaseous exchange, the contribution nutritizio and removal of catabolic actions affecting in turn benefit trophism tissue, especially by avoiding the formation of excessive amounts of granulation tissue is the permanence result in damage to structures with possible abnormal development. This action takes place, every time altered the balance of the oxidative balance, through the destruction of peroxide phospholipids of biological membranes, a process which is one of the main mechanisms of cell damage by erosive action. Bergamot juice is also connected a new treatment system for natural induction collagen (GPLL8) that stimulates the natural production in the case of progressive decrease in determining the aging of the skin-tion. If not properly stimulated, the reduction of collagen of the skin promotes the appearance of wrinkles and photoaging. E 'a technique that is gradually realized in a moment without any preparation at home, we shall submit up to five treatments using treatment with transdermal vehicle bearer (farma teb), which does not ever need to follow additional steps to mini-invasive surgery. The rejuvenation treatment-tion starts with the nourishment of the skin through so that the pool of molecules able to repair the aged cells and stimulate their repli-cation and the internal metabolic functions, cutting through a protocol antiossodante the presence of free radicals that tend to make them grow old and die prematurely. The food is prepared from cream-based vitamins, growth factors, molecules antioxidant (anti free radicals), precursors of nucleic acids and polypeptides. In this way, the skin begins to be "prepared", the cell structures will reorganize the fibroblasts increase the production of collagen and elastin, and structures among the cells grow stronger. The skin, thus, began buying brightness and becomes more consistent and more toned. Once nourished the skin is subjected to a series of treatments as carriers in the deep dermis products even more specific and in concentrations greater than the creams without the use of needles. It is used a device that carries the active ingredients subcutaneously penetrate them so privileged. Thus triggers the physiological process of liberation of large quantities of growth factors of their own. This allows the start of the restructuring of the entire dermis in the treated area with a visible improvement of wrinkles, scars and stretch marks. The skin treated no edema or hematoma, and you can report to work without the signs of the treatment which has just undergone, with a decidedly skin rejuvenation. The advantages of this method are progressive in the absolute absence of risk and redness, as often happens after the laser treatment. This is the best result possible. To further enhance the production of collagen is sufficient to proceed with the application of home products. Scientific focus on olive oil The active substance in question is the 'olea europeina ". Biomimetic experiments in fotoprotezione skin from biomolecules dell'Olea europeina in three-dimensional cell culture to assess the damage induced by ultraviolet radiation, eg. UVB, the skin of animals in conditions of induced oxidative stress has allowed an assessment of the protections with fitomolecole antioxidants guided through the skin by electrostatic repulsion and / or elettrosmosi for elettrotransdermoforesi a particular electric field at low intensities, this innovative technique to treat cosmetic professional derivatives dell'ulivo seconds after evaluation in vivo have demonstrated the effectiveness of fitomolecole dell'ulivo applied elettrotransdermoforesi. 'Olea europeina is recommended in chronic diseases in low-calorie diets, but especially in the prevention of cancer. Recent studies in all 'Università di Bari results have shown that monounsaturated fatty acids are associated with reduced mortality. In particular, 15 gr. a day of monounsaturated fatty acids are associated with a 20% reduction of mortality in the elderly population ultra sessantacinquenne. Confirmation to that effect come from the department of epidemiology at the University of Athens, who led-control studies which show that the incidence of mortality appears lower in Mediterranean countries where olive oil covers a significant part the contribution fat. Just because rich in vitamin E, the extra virgin olive oil has a great antioxidant power and is therefore indicated in the diets, increases the good cholesterol. The concept of "typicality" of food products and the wealth of agriculture and the food industry lies in the typical raw materials and processes: globalization can not jeopardize these particularities. The Province (Reggio Calabria) has a richness and a variety of foods and flavors unique to the world. This is not random, but rather the result of a millenarian culture that are interwoven with history, art and environment. Today our export agribusiness reached about € 30M in an expansionary trend of the regional export (in recent years has increased to 3% of national recovering a huge delay) and our image around the world is often coupled to the great wines and food products of excellence. Understanding globalization as an opportunity to exchange can help this process, provided that the small and medium players have great potential to benefit. To do this it is necessary cohesion and coordination between farmers, society, culture, public administration, business. Today, the target consumer is curious and attentive throughout. So we must offer healthy, good, and if possible at a fair price. Careful assurance chain is already a good start to defend themselves from the risk of contamination 'territorial'. The globalization of taste is not in itself constitute a threat if there is the awareness of consumers about the origin of raw materials and production methods are adopted. It may be an opportunity if the Italian agri-food businesses are able to spread worldwide the peculiarities of their production, closely linked to the territory of origin and the experience gained in the processing and transformation. The new consumer is willing to pay, if it meets the criteria of quality and taste. To do this it must be fought the phenomenon of imitation and forgery. Just think, for example, that the so-called "Italian sounding" on the U.S. market is estimated at least 10 times in value above the actual consumption of "Made in Italy 'certificate, considering all sectors exporters. The promotion and protection of trademarks and is thus the main problem to safeguard and promote the "typical" and the penetration in international markets. It 'important to intervene with products and services built specifically on the needs of different sectors - from wine to oil and all'ortofrutta - with finalized project "Agriculture as" the certainty that only through a proper relationship between productive activity and processing it can successfully exploit our great heritage agribusiness. The protection of the individual mark for each company is the most intuitive and viable. With the consortium protection at enlarging the product but not necessarily become more effective in competitive terms. Several factors impede the implementation of the defenses of origin: the general is lacking in the harmonization of the interests of environmental protection with trade and economic and does not recognize sufficiently the small production, which is the primary form of preservation of the typical local is still lacking the "know" food consumers and therefore the ability to select quality products, the WTO does not yet allow adequate defenses and leaves much room for action in countries focusing on imitation of well-known European products, generating confusion in buyers just informed. In summary, the hallmarks of current can be further improved, with labels more transparent and clear traceability of components. It should be made known throughout the Italian territory, covered by PDO and PGI with public policy actions that allow even small businesses that can not afford expensive advertising campaigns, to take advantage of this "asset" national. Currently, in fact they tend to be limited to the internal market, where food and wine culture preservation niche qualitative (but for how long?). A coordinated public action would promote the growth of the consortia, which are necessary to overcome the fragmentation and share the costs of promoting and managing the massive production, typical of international markets. Investment in R & D and Innovation It should facilitate investment in R & D projects launched in the territory and chain finalized. Innovation and research are two buttons very painful. Innovation is the strategic key to the success of agri-food products of quality. Only through innovative processes that can be replicated on an industrial scale the characteristics observed in the production craft, made in limited quantities, providing adequate safeguards for the consumer. It should be noted that investment in agriculture is increasingly linked to an ethical vision of itself. Do not you think more in terms of increased productivity and less work (ie most machines), but a productivity right (non-invasive to the natural) and more conscious productions. So today in agriculture that is a complex ethical thinking and social. Innovation and research are supported by adequate resources. Then becomes the important role of financial institutions and public finance, especially at regional and local levels, in line with the "devolution" of the functions of promotion of local production activities. As in the case for the purpose of trademarks and protection of territorial origin, including investment in R & D, to be supported, would require a broad-based collective of companies that exceed the fragmentation of production. This type of investment (fully depreciated hours subject to certain principles in the budget), can also support specific projects which involve a chain of real development in the area. The important thing is that resources are devoted to what research really is and that the use of which can generate value. The research and development has remained one of the few (together the "Convergence") in which the EU permits, and also with their own funds, credit facilities to businesses. The problem, at least in Italy, it is the delays between appraisal and actual disbursement. It would be useful and effective incentives include automatic and / or tax relief for companies that perform R & D activities for valorizar food products. It 'still the decisive action of the banks in favor of intangible assets, making it possible to develop competitive advantages for companies that move in increasingly competitive markets. E 'that a greater awareness by the public and private finance in this direction. The distribution network In more and more large retail space on the benches to be niche products. The large retail commercial reality is the most important and well-being then the modern distribution channels and the spaces on the benches of the large distribution companies. However, some problems due to the strong bargaining power of large distributors, which all too often concerned only to show sales volumes. The lack of knowledge of local products helps to make unlikely the correct perception of quality by consumers, a feature more often associated with high prices that the organoleptic value. Until yesterday the niche products were relegated to the exclusive shops and wine bars and were inaccessible to the general public. Today something is already happening and someone has converted to products coming from small farms scattered in the world. This is a very important signal of change, offering consumers a wider range of flavors that seemed almost completely erased from 'approval made by the big industry. E 'therefore essential to support these processes with conviction, certain that this innovation is in the interest of a more balanced development, in economic and social, of the territory. Sectoral data The food industry with its 6500 small and large companies and its 400 employees is the second compartment after the national manufacturing sector, with a GDP of well over 100 billion annually. On the export sector is characterized by a relative bound, while in the general difficulties of our economy competitive. The food deficit in the balance seems stabilized thanks to a containment of imports. Germany, the largest foreign customer, accounts for 17.7% of Italian (in 2007 after years of stagnation in demand in Germany grew by 5% compared to 2006), the U.S. has 12.3% (-1, 2%) and France 11, 9% (+6.1%). Increasing exports to the United Kingdom (+10.4%), Poland (+38.6%) and Russia (+17.6%). The impact of export turnover to total turnover has improved in recent years (from 14% in 2005 we moved to 16% in 2007), thanks to the growing prestige of Italian cuisine, but is still below the 20% French and 22% German. In respect of the Calabria, according to estimates compiled by the main national research institutes, in 2006 the regional GDP would have grown in a range between 0.5 and 1, 3 per cent, recovering only part of the decline ' previous year (2.1 percent), the growth is due mainly to the development of construction and certain services. In agriculture the amounts collected have declined in all major regional crops. Grew tourist flows in the region, while remaining geographically undiversified and concentrated in the summer months. The number of transit passengers in airports in the region grew by more than one quarter. As regards trade with foreign countries, according to information dell'Istat in the first half of 2007 the value of exports grew by 38.6 percent compared to the same half of the previous year. This figure compared with a national growth of the value of exports amounted to 11, 7 per cent, of which about three quarters are due to the growth in average unit values. The largest contribution to growth has been contributed by exports of machinery and mechanical appliances, chemicals, means of transport are decreased exports of agricultural products, textiles and clothing. Imports reached the value of about 290 million euros, up 5.0 percent versus the first half of 2006. As far as the bergamot, over the years it has been initiated in some industries Calabrians a process of improvement and adaptation of patterns of production, focusing primarily on the use of mining equipment similar to those used for the production of other citrus juices drinkable. The initial results were encouraging and there was confirmation that bergamot is also possible to obtain a juice from the good organoleptic requirements are met when the dictates of modern technology, already experimented with other citrus fruits.

Introduction to Fungi

There is no doubt: this is the season of the mushrooms. In supermarkets and fruit if they are in abundance and of various types: tacks, champignon, mushrooms, chanterelles, Boleto, and so forth. They are tasty, nutritious and most are good for health. The use of mushrooms with medicinal properties are well documented in the East, in Russia and in the last 2 decades in the United States. Numerous scientific studies have demonstrated the immunomodulatory properties that have made an important biological support to conventional therapy in chronic-degenerative diseases such as cancer and diseases autoimmuni.Ma mushrooms are good for everyone because they are foods rich in terms of nutritional and protein , B-group vitamins, vitamin D, vitamin A, many minerals, polyunsaturated fatty acids and other molecules with many activities beneficial to health. For this medicine is considered an excellent tool for the prevention of disease. Are also considered laxatives, antibiotics and even aphrodisiacs. The mushrooms are part of Italian culinary tradition, and besides being very good properties have also anticancro.Le first evidence of the benefits associated with regular consumption of mushrooms come from Japan because the owners of some species typical of eastern cuisine (like SHIITAKE el'enokitake which are also found in exotic foods stores and some supermarkets in Italy) have an incidence of certain cancers (especially stomach and colon) lower by 50% compared to the rest of the population. Ads by GoogleGli anticancer effects of mushrooms depends on the presence of particular polysaccharides, of which the most studied is the loupe. The mechanism of action of this polisaccardide is not fully known, but probably the molecule is able to stimulate the system immunitario.Anche some of our own mushrooms contain a loupe in sufficient quantities, such as Pleurotus ostreatus, known as the Common of mumps and champignon de Paris (the typical cultivated mushrooms that are used raw in salads, or cooked in oil) that are indeed rich. There are now numerous scientific studies that show what the traditional oriental medicine, particularly the Chinese, known for millennia, or that several mushrooms - maitake (Grifola leafy), SHIITAKE (Lentinus edodes), reishi or ling-zhi (Ganoderma lucidum) but also other less known, primarily as Cordyceps sinensis, Coriolus versicolor and Tremella fuciformis - have important immunostimulant properties and thereby naturally increasing resistance to disease or to cope more effectively. In China and Japan, many of these fungi are a typical ingredient in soups and soups and even today are used as a complement to standard medical and surgical treatments of different types of cancer. For some years, moreover, are also under investigation in the U.S. (as in the prestigious Memorial Sloan-Kettering Cancer Center in New York). It was shown that these fungi, thanks to the active substances contained in them (in particular, polysaccharides such as beta-glucans), stimulate, to varying degrees, the production of molecules and cells involved in immune response, such as interleukins, interferons, T lymphocytes, natural killer cells, macrophages. Many of them also have several other properties (tonic, antioxidant, analgesic, cholesterol lowering, hypotensive, hypoglycemic, epatoprotettrici etc..). Special mention deserves the ABM (Agaricus blazei and A. brasiliensis and A. subrufescens), which comes from Brazil and is one of the mushrooms "discovered" more recently. Studies conducted in Japan showed that the micete with the highest content of betaglucan and with the most significant effects of immunostimolazione. Although research has not yet completely ruled out possible interactions and contraindications to the use of fungi, have not detected significant side effects. In any case, the effectiveness of these natural remedies is no longer subject to debate. Using that naturopathy is typical of these fungi is designed to improve the natural defenses of the body, in all those situations of fragility of the land individually.

The diet of rice

Every time that we must put on a diet think of things we can eat and those to whom we must give up, and many times it is difficult to understand the things that go well and those that go wrong. For example, many people think that eating pasta, bread and rice are fattening. These foods are necessary for our body and if eaten in moderate quantities are not sure of weight. Among these three sources of carbohydrates, the best is the rice. Make good time to do a diet based on rice? And that means the rice diet? Rice is a complex carbohydrate that is often underestimated for its quality. In fact it is a complex carbohydrate, which makes it the calories that it incorporates are assimilated by our body slowly during the day, allowing easy disposal. An example will clarify things: we assume that equal weight of sugar and rice have the same calories, because sugar is immediately metabolized by our body if we did not need at the time of the calories that it provides us, they will deposited as fat, and if we eat rice, it will be assimilated slowly and have more opportunities to burn calories and reduce the energy it provides. Precisely for this reason rice is used as the basis for many diets, as a carbohydrate is necessary, and with slow assimilation (low glycemic index), is hardly converted into body fat. The diet of rice is also used as the rice has the property to hold liquids, and for this property, we deflate by the water that accumulated in our tissues, making us a more balanced and healthy. Very suitable for the bodybuilder who is on a diet and they face a race, because attracting liquid, the rice can exhausted our skin. Shown also to those who have problems with cellulite, because we all know that it is linked to water retention. Another important thing: less is more refined it will be good for your health. In fact, the less refined foods (usually those integrals) contain more fiber and thus have far fewer calories than most products. then when you're in the supermarket and you must choose the quality of your rice, remember that the whole is even more diet! If you want your weight loss, not dying of hunger, being replaced in your daily diet of pasta and rice to see which floor plan you will have the results. Course alone can not do anything to rice, but if in a controlled diet, can bring its benefits. Avoid eating in the evening (as well as other carbohydrates) in the evening because we need a few energy to keep our body. Perfect for lunch! Remember that a diet of this kind, made of rice is a simple thing to do and follow. Each of you can do it! Just cook a little more rice in order to keep it ready for the next day. Good diet at all! For your diet to lose weight I suggest eating rice every day instead of pasta, about 80 grams. A pleasure, you can season the rice with vegetables or any vegetable you like. You can add some spice, if you like. Not exaggerated by the salt that you put in the rice cooker, because of the properties of rice is to assimilate and retain water in order to see less swollen. If they take much salt, you do not get this effect because the sale of rice to the contrary authority to retain fluids in our cells. It also hurts. Do not eat carbohydrates at night. Evening all well and good vegetables, fruits, meat, fish, vegetables. If you have problems with constipation but be careful to consume rice, because it has lots of fiber and retaining liquids, may "worsen the situation." HINT: if the white rice not just like you, you can try the risotto. In theory are dishes of rice and then all properties are linked to it. However, you are well aware that the ingredients it contains perhaps because its power can significantly increase caloric intake. Moreover, as far as possible try not to buy rice ready, as they contain preservatives, flavorings and thickeners strange. Prepare your rice diet alone and you will see that you get your results in terms of shape and physical appearance. Reasoned with the brain and lose weight easily. Rice fills four times more than bread, it is more digestible pulp, promotes diuresis and combat water retention. Light and nutritious, rice is a food is particularly suitable for the diet and lose weight quickly and with little effort. Whatever the variety, the rice has the same power energy of the dough, but more satisfied, because after cooking retains a lot of water and inflate: suffice it to get 50 grams a serving with only 62 calories. Its high content of starch and sugars involves a process of digestion developed, prolonging the feeling of satiety and hunger taking far longer. Moreover, rice is rich in minerals and vitamins, especially those in Group B, which affect metabolism by making the body burn more energy introduced with the diet. Thanks to these characteristics, the rice diet can lose up to three pounds in two weeks without excessive sacrifices: the daily caloric intake is about 1200 calories (protein 13%, fat 29%, carbohydrate 57%). The diet of rice has a purifying function, because it provides a high intake of potassium and low in sodium, the ideal combination to promote diuresis, and drainage of fluid in the tissues. Finally, being free of gluten, rice is a food, perfect for those who are intolerant. The menu for 2 weeks provides for the use of all varieties of rice with a particular fondness for the brown rice. In fact, it is preferable because it is the lightest, with only 88 calories per hundred grams instead of 350, less refined and retains more nutrients. The methods of preparation of rice are many, and can be combined as desired to create a varied menu. The main dish is the risotto, to eat 2 or 3 times a week, that keeping the cooking water can save the vitamins. Condiment enough imagination and lots of vegetables! The important thing is to avoid lightly, too much energy, to be replaced with onions stewed in white wine and water. The alternative to rice is boiled rice, light and very digestible, which can be seasoned with a little oil and herbs. Rice can also be used to replace the food and bread to accompany meat, fish and formaggi.LE RULES TO BE FOLLOWED THE DIET OF RICE • prefer rice, fills more and more rich in minerals • eliminated meals: in cases of starvation fits a carrot or a po 'Celery • Food should be cooked with steam, the oven and in any case without adding fat • quantities are a pleasure but it is recommended a portion of 50 grams of rice per meal • l 'oil must be extra • Drink at least 1 liter and 1 / 2 of mineral water per day (no matter whether natural or sparkling) in order to promote diuresis, it can be taken at any time during the whole day if you • want to drink alcohol prefer the wine red and white (not more than 1 glass of 125 ml per meal) and beer, bearing in mind that 1 glass of wine (125 ml) provides a power increase of approximately 100 Kcal and 200 ml beer (1 beer on tap small) provide about 70 Kcal. • Avoid the spirits to be careful even gasate consumption of soft drinks and desserts, including fruit juices, making it simple sugars and therefore energy • salt and spices are not fat, so go ahead, with an eye for the salt. In preparing foods using the salt or nut with moderation, while may be freely used spices and flavorings such as lemon, vinegar, parsley, basil, garlic, rosemary, oregano, saffron, sage, cinnamon, etc.. • fruit can be consumed at any time of day as a snack and not necessarily the main meals • vary as much as possible all foods: Toggle daily fruit, vegetables, sauces for pasta dishes and cooking methods.

Therapeutic rice

The term "Mediterranean diet", is the traditional diet of populations residing in the Mediterranean basin, based mainly on products of plant origin such as cereals, legumes, vegetables, fruit and oil, particularly olive oil, over the years sixty, extensive epidemiological studies, conducted by American researcher Ancel Keys, have shown that food model present a protective action against so-called "prosperity diseases" (such as overweight and obesity, diabetes, cardiovascular diseases, particular types of cancer ).
When it comes to Mediterranean diet, the association with pasta as a food symbol of this particular power supply has become almost automatically into the popular, it is necessary to point out, however, that the high proportion of complex carbohydrates that characterizes this type of diet must not only referring to pasta, but rice, which is an honorable place in the Southern culinary tradition.
The consumption of rice should be encouraged because it is one of those foods that, when taken regularly as part of a Mediterranean-type, can be of great help in maintaining, promoting and / or retrieve a good state of psychological well-being physical; rice because it is among the food, a very special place: it is not just a good healthy and nutritious food, but also at the same time, a real dietary product offered by nature.
This position has always been recognized in medicine for many reasons, conditions that once were empirical, but now modern science has been demonstrated through rigorous scientific research.
It appears, therefore, important to focus attention on the nutritional composition of rice, emphasizing the qualities that this food diet has been shown to possess. Among the positive characteristics that have rice, we recall first of its high digestibility, higher than any other flour, including pasta, the carbohydrate fraction consists of rice from starch is, in fact, in the form of granules with very small (2 -- 10 microns), and also the relationship between the two components of starch (the straight-l '-amylose and the branched-l'-amylopectin, which affect the digestibility and absorption), is in favor dell'amilopectina , which is more easily attacked by enzymes Amylolytic and, therefore, more easily digestible.
In this digest, is associated with the high-level intestinal absorption of nutrients in rice, because the salivary enzymes (those dell'orletto brush pancreatic and intestinal) are able to break down the starch into its components (amylose and amyl pectin and, respectively, maltose and alpha-dextrin), totally absorbed nutrients at the level of the small intestine.
The carbohydrate component of rice, it must also be a regulator effect on intestinal flora, as a diet mainly based on rice, select the type of fermentative bacteria, which confer resistance to intestinal colonization by the pathogen, this unique feature has led doctors, between the nineteenth and twentieth century, to give the rice a characteristic dietoterapia important for the treatment of intestinal ailments flogistiche, so much so that many today still remember the "white rice" as prescribed by your doctor in case of therapy in diseases of the load gastroenteric.
Regarding the fraction of protein contained in rice, it is important to emphasize how proteins in rice have a better amino acid composition compared with other grains, thanks to dell'aminoacido lysine, defined as essential in the human organism is unable to synthesize themselves, which must necessarily be introduced through the diet, and this gives the rice protein biological value highest among the various cereals, also, another thing to remember is that the protein in rice does not contain the gliadin and glutenin fractions, typical of hard and soft wheat, which allow the formation of gluten, but that in many cases cause severe food intolerance (eg. celiac's disease).
Even taking into account the lipid component present in the rice, it is because this food is special in its composition, because, in rice are predominant essential fatty acids (called essential because their presence in the human diet depends only dall'apporto) Series 18:2, n-6 (linoleic acid, 29-42%) and the range 18:3, n-3 (linolenic acid, 0.8-1%).
These essential fatty acids are fundamental constituents of the phospholipids of all cell membranes and are essential to carry out the normal functions of all tissues and organs, a diet based on rice provides sufficient quantities of essential fatty acids, allowing the physiological performance of all cellular metabolic reactions.
As for the mineral content of rice, we stress the positive relationship between sodium and potassium: the low sodium content (5 milligrams in 100 grams of food) and, conversely, the high potassium content (92 milligrams per 100 grams of food) are in fact a positive feature of this food, thanks to his low sodium content, remember that rice was the pillar, in a not so distant past, a particular intervention dietoterapico very effective, the diet of Kempner , made of rice boiled without salt, indicated in essential hypertension, when not only products but also many dietary drugs were present there to come.
In relation to content in trace elements present in the rice stand out is the large amount of selenium and silicon. Recall that the selenium is one of the most powerful antioxidants, molecules that the human body has at its disposal to counter the damage caused by free radicals, which are molecules that are formed during the physiological reactions that occur in the result or injury from Part of the external environment, free radicals are unstable molecules with high reactivity, which may take important roles in pathogenesis clinical aspect.
As for silicon, we stress that this micro-nutrient, recently seen as essential trace element for humans, has attracted attention because of its ability to stimulate cells osteopoietiche (is present in high concentrations in osteoblasts) and its role in shaping the fundamental substance of connective tissue, as is required for the formation of collagen and dell'elastina (proteins, respectively, give the connective tissues their elastic properties and contractility).
Another characteristic that distinguishes rice from other foods is that the shift from farm to table is straightforward and fast: in fact, the technological process which precedes the consumption is very simple: after sbramatura and refining, is usually served as only after boiling and then the simple chain that carries the rice on our plates does not allow that to happen to this food adulteration.
The fact that the rice for human consumption should only be eaten cooked makes a food hygienically safe, provided, of course, between the kitchen and use not spend much time and do not, therefore, contamination with a particular pathogen causes tossinfezioni of food: Bacillus cereus.
The positive characteristics noted that rice has, both from a point of view of nutrition that high safety sanitation, it should also encourage consumption in view of the fact that scientific research, which are currently carried on rice, are bringing to light other new, important and positive features of this foodstuff, remember, in fact, that several Japanese studies have shown that a particular fraction glutenin peptide isolated from rice and rice prolamina (defined bioactive peptides) present a strong antihypertensive activity; is currently searching for the possibility of using these peptides for pharmacological purposes.
We recall also that the rice bran, in addition to fibrous components, also contains gamma-oryzanolo, (a phytosterol not saponified), it was shown that the intake of gamma-oryzanolo results in a reduction of serum total cholesterol, LDL cholesterol, apolipoprotein B and triglycerides (remember that high levels of these compounds represent risk factors for developing cardiovascular disease), and also reduces the risk aterogenico, improving significantly the ratio LDL cholesterol / HDL and ApoB / ApoA.
It should be emphasized the importance of rice in the group of functional foods (the so-called "functional food") which are specific foods which, in addition to their intrinsic nutritional value, also contain a special mix of ingredients that is designed to allow a better functioning of the human organism, associated to the prevention and treatment of some special diseases and the extrinsic functional foods and the concept of a food that combines synergistically in both the nutritional benefits that those doctors, making it increasingly tenuous border between food pure and simple and the product or pharmacological treatment.
Are therefore three main conditions that define a "functional food":
- Is a food (not capsules or tablets or powder);., - Must be consumed as part of daily diet (and hence should not be integrated);
- Once ingested, it must present a peculiar feature, which is to settle a particular function, such as: improving the physiological defense mechanisms of the body, preventing specific diseases, control the psycho-physical conditions, slow down the physiological aging process.
The first functional food that has been traded to Japan (the only nation that, to date, present a special legislation for the registration of these particular foods) in 1993 was the rice ipoallergenizzante. The factor allergenizzante content in rice was identified in a protein fraction from the molecular weight of 14-16 Kdalton; DNA sequences encoding these allergenic proteins have been isolated from the seeds of rice.
Through a special technique was repressed the expression of the gene allergies in rice seeds during maturation, an analysis of the seeds by ELISA test using monoclonal antibodies that specifically identify the allergen for 16 KDalton, showed that the allergenic content of this molecule in the seeds of plants of this particular rice ipoallergenizzante is significantly lower than in the seed of traditional rice plants.
Use of this rice ipoallergenizzante is therefore essential for those individuals who have shown an allergic reaction to the rice (positive response to the RAST-immunoglobulin E-radioallergo-sorbent assay for the rice), several studies have shown that the assumption for a period of 4 weeks of rice ipoallergenizzante (excluding completely from the diet rice classic) by persons suffering from atopic dermatitis to allergic basis has resulted in a significant improvement of extension and of the severity of skin lesions. Even in patients with bronchial asthma due to allergic reaction to the rice, using rice ipoallergenizzante has proved useful, because it has determined the total disappearance of asthma attacks.
The food allergies are a growing phenomenon in recent decades, so the opportunity to have a functional food such as rice ipoallergenizzante (perfectly superimposable with regard to the characteristics of common rice used) represents a significant advantage both in terms of prevention (to be advised to subjects in which a predisposition is assumed), which from a therapeutic (compulsory recruitment for allergy sufferers).
The employment of "functional food" is part of a new line of investigation and analysis by the international scientific research in the past, it was, in fact, research in food items that could prove adverse to health (eg a carcinogen), while today we're looking for protective factors, which, once identified, are used to enrich the daily food intake in order to maximize its effects and to expand their consumption in all segments of the population.
Within the category of "functional food", rice is also part of the group as part of fortified foods, using a particular technology (defined as "coating method"), the rice is enriched with these nutrients, extremely useful for the welfare the human body: the essential amino acid L-lysine, the macro calcium and iron, and lastly, the vitamins A, B1, B2, C, D.
The rice of the future will, therefore, not only in quality, but will allow the consumer to associate the pleasures of the table, preventive action on their health.

The rice of Sibari

Some might say why the rice in Calabria? This one might err and I ve the port on your table after you have personally tasted. And I can assure you that has a flavor and an aroma very special thanks to the sun that radiates Calabria and allows the rice to mature to the right point. Exist in our region, concentrated in the Plain of Sibari, old rice fields, which over the years, have reached the remarkable area of 562 hectares. These rice-producing fifteen varieties of rice (both kinds Indicates Japonica), among these also are cultivated rice, such as aromatic ones, which are difficult to allocate agronomic rice in other areas of Italy. The rice produced in the Plain of Sibari (35/40.000 quintals) is recognized by major rice mills in Italy, high quality. In addition to producing quality, these rice fields are combined perfectly with the balance podiatrist in the area, because it enables us to keep the saline risalienze of vast areas of the Plains. Only in the common Corigliano, Cassano allo Ionio Villapiana and are estimated at more than 4,000 hectares affected by risalienze saline (salt) that would significantly benefit from the cultivation of maize, especially with the new techniques that allow the cultivation almost dry, with consumption water similar to those of a common corn crop, medical or sugar beet. A boost to the cultivation of rice caused by consumption of the food due to the discoveries about its health properties: high digestibility, vitamin, significant presence of mineral salts, antioxidant properties, antiurico for people suffering from gout, uricemia, cholesterol and atherosclerosis, suited to the power of the first and indispensable for those who suffer from celiac disease. Among the main companies that produce rice in the Plain of Sibari, there is the MAGIS srl with 250 hectares of rice fields, and a factory used for processing. The system for processing of such rice is a wholly own craft to keep those traditions of rice, they are not changing the organoleptic and nutritive substances of the product. After a careful historical research and market the MAGIS srl came out with a brand that shows beyond its geographical location is also a niche product that is: RICE TO SIBARI.

Brief on the plain of Sibari

Altomonte, known center of the province of Cosenza, is located on a promontory about 500 meters high, prospettante the Ionian sea. In 1342 Pope Clement VI granted to Philip Sangineto permission to begin construction, based on the Roman S. Maria de 'franchise, consecrated by the Normans on 18 November 1052, the temple in Gothic-angioino which made famous Altomonte the church dedicated to St. Mary of Consolation. Sibari founded by Achei between two rivers, the Crati and Sibari, between 720 and 708 BC, was one of the most important of Magna Grecia. To visit absolutely excavations, where you can verify the presence of three settlements (Sybaris, THURIUM and copy) in some places even superimposed. The area is located to the left of the river Crati, is crossed by state Jonica 106 and includes the excavation of "Horse Park" and "Park of the Bulls." Schiavonea. In the plain between the river Malfrancato and Coriglianeto, known as "Il Cupo", since the twelfth century there is a small group of fishermen. Inserted in the heart of Schiavonea, opposite the Church and the Tower of Cupo, the "Square" is an imposing building normally rectangular, built between 1846 and 1850. Today Schiavonea has a new port. Distinctive and interesting the arrival of vessels every afternoon landing excellent fresh fish. Corigliano Calabro: It seems that the first name was Corigliano Kopion, garden oil or the end indicating the greek licorice root that grows spontaneously. Il Castello Aragonese (XV century), elegant, strong, majestic, has 4 towers, battlements, and keep the bridge elevatoio. Internal full of elegant salons and important works of art including the triptych by Domenico Morelli (Madonna and Child with Saints). Valuable paintings and carvings are preserved in many churches: S. Peter S. Antonio, Santa Chiara, S. Francesco di Paola, S. Anna. Rossano "small Calabrie of Ravenna", built on a cliff, is the highest seem rispettoai its 270 meters asl Its remarkable churches, the oldest of the city is St Mark (X - XI century) is a rectangular twin of the "Catholic Stilo"

the pasta

The Romans never fail. So even for the pasta dish that symbolizes our national territory, is a burgeoning literature that has its roots in Imperial Rome. We know, for example, that Cicero and Horace are fond of "lagana" (from greek "laganoz, crushed flour from which the strips of pasta in Rome, the forerunner of our lasagna). Marco Gavio Apicius, gastronome par excellence, with his "De re coquinaria books" c'ha left a rich documentation on the existence of a compound similar to our pasta, a timballo enclosed inside lagana. But the most ancient testimonies on the subject of pasta cooked in water date back to at least 3 thousand years before Christ. Stucco reliefs of the "Grotta Bella" in Umbria, Etruscan tomb of the fourth century, reproduce the interior of a house: the two central pillars are hung, among other things, the spianatoia, the rolling pin and the wheel dentata.Notizie latest on pulp lead us to Trabia, near Palermo. On the one driving the Arab geographer Al-Idrin, year 1154, we know that here there is a food of flour in the form of wires, called by the Arabic word "itriyah" (from "itrija" which survives in modern language and derives from the root "additional", meaning "cool"). The export takes place in barrels. Note that even today are the "tria bastard" and "vermiceddi of tria" in Sicily, the "mass and geometry" and "Ciceri e tria" in the province of Lecce, the "tridde" in the province of the Middle Ages are Bari.Nel several documents mentioning the dough, but in ways more originali.Nel 1244, a doctor bergamasco promises a lanaiolo of Genoa that the disability would have healed by mouth if he had not eaten neither meat nor fruit, nor cabbages or paste: "Et non debes comedie de aliquo frutamine beef neque nec neque sicca de pasta de lissa nec caulis de ..." (Roberto Lopez, "Up and down the history of Genoa"). As regards the word "macaronis", the first symbol of pasta, we find it employed in 1279 by the Genoese notary Ugolino Scarpa in drawing up an inventory of property owned by the deceased sailor Ponzio Bastone. He writes: "A bariscela plena de macaronis" indicating a kind of semolina dumplings type of "malloreddus" sardi. The debut of macaroni in the literature is the "Decameron" of Boccaccio, in the middle of three hundred, in the description of Maso del Saggio ago the country Bengodi silly Calandrino: "And you were all a mountain of grated Parmesan cheese, above which were people who were none else do macaroni and cook them in capon broth, and then down gittavan Quinci ...". Boccaccio probably heard use the term "macaroni" in Naples, where to stay until 1336.Il philologist Agnolo Venetian Morosini, at the beginning of the fifteenth century, two supposed etymology for "macaroni": the low greek "Macario," mixture of barley and broth, or the greek classic "macar" meaning "blessed," and "food of the blessed." After the mid-fifteenth explodes fashion recipe. In 1450 Maestro Martino, chef to the Patriarch of Aquileia, teaches us how to prepare "Maccaroni Roman", "Maccaroni otherwise, Maccaroni Sicilian" and "vermicelli" in his "Libro de arte coquinaria 'recipes with of flour and water. Bartolomeo Sacchi, called Platina, historian and prefect of the Vatican Library, in 1474 wrote the cookbook "De voluptate honesta", which alludes to keep drying the pasta: "Desicata the sun for this dish durara duo et etiam three years. Maxime se dil August will ipastata. If cum ipastati moon rising. " The book is translated successfully in France. Other recipes: the "Book Novo" by Cristofaro Messisbugo of 1557, carver at the court of Cardinal Ippolito d'Este in the time of Ludovico Ariosto el ' "Opera" Bartholomew of Bologna Scappi (1570) in six books, which appear, with names different, the different types of pasta "noodles", "Maccaroni, maccheroni these dumplings." From them we know that the pasta, in this period is accompanied by sweet ingredients such as honey, sweet spices, sugar and cinnamon, but also cheese, butter, meat broth. It is used in cooking even sweetened almond milk or milk capra.Il five hundred is the century where the "masters of pasta" alongside the work of millers and bakers in gathering trade associations. Documents attest guilds of pasta in Rome, Naples, Palermo, Milan, Savona. In other cities the pasta is registering with bakers. In Rome, who sells pasta without being a baker faces fines and corporal punishment: "up to 25 scudisciate, stretches of rope, saloon and jail." In five hundred is also the adjective literary "macaroni" (still in use) that indicates a language that mixed Latin and Italian words. It is spread mainly in Padua goliardic. Its greatest exponent, Folengo Theophilus, born in Mantua in 1496 and died in Bassano del Grappa in 1544, is known by the pseudonym Merlin Coca. His collection "Opus macaronicum", ie "maccheronee Works", released in 1552. In six hundred pasta is very popular. Crosses national boundaries, conquering the world. Arrives in France by Catherine de 'Medici. In England a very popular comedy entitled "The Macaoni". In 1641 Pope Urban VIII imposes a minimum distance of 24 meters between a shop and the other due to inflation of pasta shops. The Economic History of the'700 Genoan "Julius Giacchero speaks of" trenette avantage "seasoned with pesto. In the "home cooking in Neapolitan dialect" by Ippolito Cavalcanti (1839) is the first recipe in which the tomato is combined with the pasta. Until the proceedings of the flour mixture with water is done with the feet. Then the old presses began to be replaced with hydraulic presses, where the mixture is pushed against the drawbench no longer one lives a good spin by hand, but by a hydraulically actuated piston. The first hydraulic presses appear around 1870. The process of mechanization is gradual. The first machine capable of performing all parts of the production process is patented in 1933. The introduction of the continuous press allows you to mix, Gramola and press the dough against drawbench without interrupting the cycle of lavorazione.Con the advent of the artificial production of pulp exits outside the craft and become an industrial product. The spread is huge. Some photographs show the "maccheronari" Parthenopean the corners of the streets intent to cook the dish in huge cauldron and serve sprinkled with grated cheese and seasoned pepper. Customers eat in front of the bench with the historical mani.Altri bind its name to pasta. Giacomo Casanova in 1734 in Chioggia composed a sonnet in honor of macaroni. In 1824 Antonio Viviani public playful poem "Li maccheroni di Napoli", where for the first time the word "spaghetti" as up to seven hundred pasta is synonymous with "macaroni." Giacomo Leopardi quotes macaroni in "New Believers" of 1835.Va then remembered that the description Giuseppe Tomasi di Lampedusa in his famous "Leopard" is the timbale of macaroni: "Good creanze aside, however, the appearance of such monumental pies was well worthy of mention quivers of admiration. The burnished gold dell'involucro, the fragrance of sugar and cinnamon which emanated, were only the prelude of the feeling of delight that is emitted from within, when a knife pierces the crust: it erompeva first a load of smoke and aromas is seen then the livers of chicken, the eggs hard, the filleting of ham, chicken and truffles in the mass oily, hot, short of macaroni, the extract of meat gave a valuable color suede. Famous, finally, the aversion of Filippo Tommaso Marinetti on the pasta. In the "Manifesto of Futurist cooking," writes: "We first need the abolition of pasta, an absurd Italian gastronomic religion." Comes to firing a revolver coup against a plate of spaghetti. It will then be surprised and immortalize it in a restaurant while eating pasta spaghetti.La short, with the path, thanks to its indisputable virtues organoleptic the high starch content gives a high energy value and the plant constituents (fiber food) ensure high digestibility, and low in fat provides health benefits. Feed means to supply the body of the same elements of which it is composed and which are constantly being consumed. The proteins, fats and carbohydrates give energy to the human body, an energy which is measured in calories. All food, therefore, in accordance with its content of these elements, provides a certain amount of calories that can be more or less balanced, according to the percentage of substances found two equally calorie foods can be treated in a manner very different from ' organismo.L 'clarification concerning other proteins. Are the fundamental constituents of cells, they are about twenty different amino acids, many of which can be constructed by others should be introduced with the food because the body can not build alone, nine and are called essential amino acids. After addentriamoci said in the speech itself dietetico.Le provided 350 calories 100 grams of spaghetti or other pasta, Full not be accused of creating problems dietetici.Che face grease the dough is a cliché that goes dispel. Who among us, in front of the TV munch a bar of chocolate from 100 grams to 400 calories thinks that it provides? Or that a can of Coca-Cola and two glasses of white wine making virtually the same calories in a plate of pasta, but so much more unbalanced? The table below is eloquent, there have compared the energy input of some of the foods easier and more comune.Analizzando data related to the pulp is to be stressed that the starch (which is the highest percentage of carbohydrates ) is an optimal energy source, and is of very high digestibility. The caloric intake of protein is very good. Recall that in about 2800 calories daily are needed to average adult, 60% should come from carbohydrates, 20% lipids and 10% from protein. Thus from this point of view paste is a food sufficiently balanced in terms of calories and as we shall see, is perfectly balanced when condito.L 'used to dress the pasta with cheese, either Parmigiano, pecorino cheese or cheese, is lost with the very origins of pasta. Even when they are not yet known and spread the tomato, it was seasoned with honey, cinnamon and sweet spices, the cheese always had. The human instinct has always been know to recognize the needs and feed accordingly. In fact, the proteins of the dough must be regarded as unbalanced in terms of amino acid composition, almost totally lacking in an essential amino acid, lysine. But Just a spoonful of cheese enough to raise the level of lysine originally lacking and make a pasta dish of food complete. Condiments rich can even transform it into a single dish, and restoring quell'importanza nutritional values that have unfortunately lost when the increased income and the consequent diversification of consumption have enriched our tables, downgrading the pasta and relegated to the role of first course for poor chi ... no problems linea.A confirmation of all this are the opinion of one of the greatest physiologists of America, Dr. DR Hodgdon, rector of the University of New York, chairman of the Medical College of Hannemann and the Hospital of Chicago, in a direct relationship to the National American food, he writes: "The consumption of pasta is increasing rapidly for several years, in this country (America, ndr). And with reason: it has valuable nutritional properties. In terms of digestibility is at the top of the scale of the different foods ... We find that the dough is briefly mentioned for those who suffer from digestion. On the one hand, it has vigorously and also submit the digestive system to a minimum of effort. Worthy of note that this wonderful food, unlike many others, contains a very small track, or do not contain them at all, substances injurious to the system of blood vessels and the liver. Indeed it does not produce uric acid. It is therefore a food-friendly, useful for those suffering from lumbago, rheumatism, arteriosclerosis, diabetes, gout ... For small pasta is an exceptional food for both the lively action that nutrient for quick and easy pasta digestione.Invero to provide a remarkable amount of force and energy. Speaking of pasta, I refer to a type that is truly excellent, as is derived from wheat rich in protein content The cheese ... although it is not especially rich in iron because it contains milk, percent calories of nutritious. Its iron content is comparable to or greater than that of rice, walnuts, honey, juice d ' grapes, wheat flour, the coconut and so on. And then the dough contains phosphorus, an element of vital importance to the human organism. an ounce of pasta makes a contribution in phosphorus than double that provided by potatoes, one and a half times in football, the same amount or slightly more magnesium and less than six times in solfuro.Tutti these elements are essential for the proper functioning of the human organism so that the macaroni because damage to the body, such rich contribution of minerals, are regarded as one of the most valuable foods for use in mixed diet with other alimenti.Un significant increase in nutritional value is still led by the addition of tomato and cheese, indeed all the vitamins that are known to be present in this combination ; vitamin that promotes the development or antirachitica, which regulates the digestive tract mucosa preventing gastro intestinal disorders, poor nutrition and anemia or vitamin antigastrica, which prevents scurvy and neuritis or antiscorbutica and antineuritica, all are " .