EAT WELL TO LIVE BETTER
“Breakfast adequate for a good day”
“Who goes to bed without supper squirms all night”
“Who wants to live healthy and quick, eat little and dine soon”
With these words the old folk wisdom teaches us how much nutrition is essential for the normal functioning of our body and our daily lives.
The task of the nutritionist is to analyze the food needs of the patient, understood as requiring the individual needs to carry out their normal activities, eating habits and the possible consequences on health status, establishing a clinical nutrition.
A therapeutic nutritionist prescribes a treatment or a proper and balanced diet that meets all the needs of the patient. The supply of nutrients to a child is certainly different from that of an adult or an elder, as well as between a man and a woman, or between an athlete and a sedentary.
In summary, the nutritional therapy used to treat and improve the pathological state of the patient, through the power of strong drug content than food.
The physiology of nutrition studies the nutrient content and active ingredients of foods and how these can be exploited in the use of a therapeutic presence in human disease.
To better understand the practical application of nutrition therapy, for example, you can start from empirical observation on the anti-inflammatory action of
Bromeline
of the pineapple, which, combined with food, such as Kiwi with a high content of vitamin C, amplifies its own fluidizing capacity and speed its entry into the circulation, thus reducing the healing time.
In the case of large gallstones, the use of tea beetroot allows easy break-up, the disruptive effect of the tea is amplified by the use of Onion.
The Onion is currently the focus of a careful scientific study, due to the 150 active ingredients present in it, such as vitamins A, B1, B2, PP, C, E, many minerals, digestive enzymes and essential oils. The Onion is particularly indicated in cases of increase in diastolic blood pressure due to its diuretic action and draining, is remarkably effective for fluidizing its power and its ability to reduce cholesterol and triglycerides in the blood. It also prevents heart attacks, improve microcirculation and prevent platelet production resulting in the formation of blood clots.
The Mediterranean culture serves the Italian pasta with tomato and basil, the same basil, which used by Egyptians for mummification or by the Romans as a symbol of love. Basil contains many essential oils, potassium, calcium, iron, vitamin A and C and also exerts a sedative to the mucous membranes of the digestive system, it is also very suitable in clinical situations of nervous irritability. The beneficial effects of Basil should not make us forget that the dried basil contains a high amount of
Estragole, a powerful carcinogen.
Parsley also contains a potentially toxic substance in large quantities, the
Apiolo.
The high content of vitamin C, iron, calcium and potassium make Parsley particularly useful in cases of increased blood viscosity and polyglobulia. The same substances, however, make it highly contraindicated in cases of hemolytic diseases, syndromes and bleeding in pregnancy, the ease in causing abortions.
Classical literature presents us by Ovidio the custom of the bride and groom to throw the nuts to young people during weddings. The nuts, in fact, contains tonic effects and for this reason, it was considered a symbol of sexual vigor, the same as during the transition from adolescence to adulthood. It's rich in phosphorus, magnesium, calcium, copper, zinc, iron and omega 3 fatty acids, cardiotonic determines the power and allows thus to prevent the development of myocardial infarction. The nuts also activate the speed of blood flow and promotes the formation of blood cells, optimal therapy for garrison intellectual fatigue as a tonic for the nervous system. In particular, the copper content in this fruit, promotes the synthesis of hemoglobin and the production of certain hormones, increases the pain threshold, plays an antispasmodic and anticonvulsant action, useful in the treatment of cancer in immune deficiencies, impotence, prostatitis, in pulmonary tuberculosis and epilepsy. Zinc, however, present in it, activates the production of helper and killer cells, improves sexual activity and vitality of the sperm, probably justifying why the custom at weddings.
Another very rich source of iron, potassium but also calcium phosphorus, zinc, magnesium and copper is Hazel, whose plant was assigned the symbol of marriage, family happiness and health. Today Hazel is used in diseases of the nervous system such as Alzheimer's disease and senile dementia, the presence of high amounts of unsaturated fatty acids.
Our body is able to arouse in us a deep desire to acquire nutrients at a particular time of day or life, thus influencing our food choices.
The proof of this phenomenon is evident in women during their hormonal cycle of progestin. In this period the woman has a strong desire of cocoa and chocolate, as it contains a significant amount of tryptophan, the precursor of serotonin-specific, neurohormone that induces sleep and calms the nervous system hyperexcitability.
A woman reaches menopause, however, suffers from osteoporosis, she feels the need of a combination of nutrition such as a slice of cheese, covered with honey and pine nuts, this is because the stock of the latter, combined with calcium from the cheese , meets in the process of bone loss due to osteoporosis, while the proteins, vitamins and trace elements and micronutrients to meet a variety of honey catalyst deficient in this pathophysiological state.
A common mistake of many nutritionists is to focus attention only on the energy content of foods, regardless of the fact that every product that nature provides, carries a variety of physiological effects essential for the normal functioning of the human body.
For a correct therapeutic approach to food and nutrients present in it must be considered in addition to their bioavailability, the way in which they are presented.
The cooking method is very important: for example, a liver that does not enjoy good conditions, will like a hard boiled egg or fried in olive oil, and will benefit from an egg, raw or steamed. Cook food grilled on the wood is not toxic or carcinogenic but it gets when using coke from which release carcinogenic hydrocarbons. Steam cooking is the best way to preserve the principles of nutrition and food by boiling it loses about one third of the mineral salts and other soluble components, and the food just makes it so difficult to digest and associated with hepatobiliary disease.
Cook the food is sometimes not necessary. Raw foods in fact have a content of less toxic than cooked foods, but are more difficult to be digested, and they, therefore, are not entirely appropriate for people with digestion problems, such as the elderly. An important task of the nutritionist is also to be able to assess and analyza food trends such as vegetarianism, absolutely detrimental to the mental and physical health, or macrobiotic, not quite meeting the needs of the West biorthythm.
In short, nutrition is a basic science that determines the state of health, becoming the guarantor of the state of mental and physical balance….
So it is true that said eating well for better living.