Il cibo per la vita

Autori

  • David Mariani Healthy Habits Academy Director, Montecatini (PT), Italia
  • Alessandro Capitanini Direttore Struttura di Nefrologia e Dialisi, Ospedale S. Jacopo, Pistoia, Azienda Sanitaria Toscana Centro, Italia

DOI:

https://doi.org/10.33393/gcnd.2019.526

Parole chiave:

Lifestyle, Nutrition, Food, Drinks, Transformation, Microbiota

Abstract

Our physical and mental well-being are directly linked to what we eat and drink. The nutritional content of what we eat determines the composition of our cell membranes, bone marrow, blood, hormones, tissues, organs, skin, and hair. Lifestyle and nutrition of the humankind has undergone substantial changes during the last century. Additives and processed food have become the basis of our nutrition. Ingredients such as salt, sugar and fat are sometimes added to processed foods to make their flavour more appealing and to extend their shelf life. When the processed food industry discovered that these ingredients could be formulated to produce a state of satiety, pleasure, and sensory hedonia in those who consumed them, it extended their use to the “bliss point”, the point where the levels of saltiness, sweetness, and richness were perceived by the consumer as just right. Such modified foods can dysregulate the brain’s food reward system by increasing dopamine production, thus making the foods addictive. It is not easy to avoid these foods: the only way is to eat mainly fresh or only lightly processed foods (such as canned tomatoes and frozen vegetables). It is helpful to know which foods are healthy and what you can do to ensure you eat the healthiest diet you can. Combining a variety of foods, eating regular meals, including wholegrains, fibres, fruit, vegetables and “healthy fats”, and limiting the amount of sugar, salt and fat you eat are all recommended for good nutrition. (Healthy_habits)

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Pubblicato

2019-07-25

Come citare

1.
Mariani D, Capitanini A. Il cibo per la vita. G Clin Nefrol Dial [Internet]. 25 luglio 2019 [citato 15 ottobre 2021];31(3):207-9. Available at: https://journals.aboutscience.eu/index.php/gcnd/article/view/526

Fascicolo

Sezione

Sane abitudini

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