Food well being

Training in cold weather is becoming increasingly popular, both among endurance athletes and those who train outdoors during the winter months. Running, cycling, mountain sports or simply outdoor training expose the body to low temperatures, which represent a significant physiological challenge. Running, cycling, mountain sports or simply outdoor training expose the body to low temperatures, which represent a significant physiological challenge. When managed correctly, training in cold conditions can offer significant benefits; if underestimated, however, it can compromise performance and increase the risk of injury. Alongside the technical aspects of training, nutrition plays a key role in supporting the body in these environmental conditions. What[Segue]

Water is the basis of life and plays a fundamental role in our bodies. Approximately 60% of the human body is composed of water, which plays a role in many essential functions: it regulates body temperature, transports nutrients, aids digestion and eliminates waste products. Every day we lose some of it through breathing, perspiration and urine, which is why drinking regularly is essential for maintaining the body's balance. When it comes to drinking water, however, doubts often arise: is tap water or bottled water better? Still or sparkling? Rich in minerals or lighter? In Italy, tap water is a safe resource. It undergoes[Segue]

It is now well known that there is a connection between our diet and our serenity, and that diet is important for our mood and mental health. A good number of studies have established a relationship between food and mood, especially with regard to increasing or decreasing the risk of depression. Moreover, the connection between the gastrointestinal system and the brain is strong: the intestine and the brain come from the same embryonic cells and remain connected through the vagus nerve thanks to a bidirectional message system mediated by neurotransmitters (this explains why stress can trigger feelings of anxiety and even[Segue]

Liver, my dear liver, I offer you an artichoke as a Christmas gift! After working hard to process fats and sugars during the first part of winter, our liver deserves a "cleansing" reward! Artichokes are probably one of the best foods to support you at this time of year. This plant (Cynara scolymus) belongs to the Asteraceae family and its immature flower head (the unopened flower) is consumed. Its detoxifying role is mainly linked to a substance called Cinarina, a polyphenol which, when consumed "cold", has a good purifying capacity at the level of hepatocytes (the cells that characterise the liver) and[Segue]

Nuts (or oily fruits), not to be confused with dried fruits (or dehydrated fruits such as apricots, prunes, etc.), are rich in mono- and polyunsaturated fats ("good" fats), minerals, vitamins (especially B1, B2, niacin) and antioxidants (vitamin E, copper, manganese, selenium). Its composition makes it an excellent pre-workout snack and a good source of mineral and vitamin supplementation post-exercise. Nuts are a high-energy food and therefore represent a concentrated and easily transportable source of energy that can be drawn on when needed (depending on the level of physical activity performed). For example: if you exercise before dinner and need energy without overloading your digestion,[Segue]

Proper hydration is one of the fundamental pillars for anyone who practises physical activity, at any level. We often tend to underestimate how much adequate hydration can affect performance, recovery, cell regeneration and even injury prevention. Yet, water accounts for over 60% of our body and plays an essential role in every metabolic reaction related to muscle effort. Why hydrate before, during and after training? During physical exercise, the body loses fluids through sweating, a mechanism necessary to maintain body temperature within certain values that are safe for the body's health. However, even a 2% loss of body weight in fluids can already compromise[Segue]

Iron deficiency is a very common problem and can manifest itself with often nonspecific symptoms, such as chronic fatigue, difficulty concentrating, pallor, hair loss, or increased susceptibility to infections. Although often associated with a simple dietary deficit, iron deficiency is almost always the result of a combination of factors involving absorption, inflammation, and gastrointestinal function. Iron is an essential micronutrient involved in numerous physiological processes, including oxygen transport, energy production, and supporting immune defenses. For this reason, even a mild deficiency can have a significant systemic impact. The most common mechanisms underlying iron deficiency are: - reduced dietary intake, common in vegetarian or[Segue]

We know that fats are commonly divided into "good" fats and "bad" fats. From a chemical point of view, we are talking about lipids, i.e. macromolecules which, together with proteins and carbohydrates, are one of the three essential nutrients in the human diet. They can provide the body with a lot of energy: 1 gram of fat contains 9 kilocalories, twice as much as other macronutrients. Precisely because of their calorie content, we tend to eliminate them from our diet. On the contrary, however, it is important to maintain the right amount of them for their important functions, but it is equally[Segue]

A renowned Friulian delicacy, Rosa di Gorizia is a highly prized variety of radicchio grown mainly in a small area of the province of Gorizia. It belongs to the Asteraceae family and derives its name from the shape of its leaves, which are typically pink to bright red in colour with white veins, reminiscent of the common rose. It is a highly prized vegetable sought after by the world's most famous chefs for its organoleptic characteristics, being slightly sweeter than the more common Radicchio di Treviso from which it derives, and for its particular cultivation techniques. Nutritionally, like most leafy vegetables, it is[Segue]

Junk food refers to all foods that are high in calories but very low in nutritional value. Foods rich in sugars, carbohydrates and saturated and hydrogenated fats (the highly dangerous trans fats) are often made from poor-quality raw materials and enriched with colourings, thickeners, preservatives and other chemicals that make them very palatable, to the point of creating addiction. Junk food has low satiating power because it is low in fibre and high in fats and sugars, which are quickly absorbed by the body, causing it to crave more and more. For this reason, the risk is to ingest large quantities[Segue]