What are they What does astringent foods mean? Astringent foods are, as the term suggests, foods that have astringent properties. In chemistry, the term “astringent” indicates the ability to precipitate colloidal proteins in a solute. On the other hand, the same term is used in nutrition to refer to the property of foods and beverages…
Foods That Cause Gastritis
What is Gastritis Gastritis is an umbrella term describing a discomfort or disorder of the stomach, usually characterized by pain or burning, which occurs or fades depending on the state of gastric filling. In particular, this is a group of diseases that includes several etiological forms, unified by the need to undertake a specific nutritional…
Foods that Lower Blood Pressure
Generalities Factors affecting blood pressure Blood pressure is a very important metabolic parameter; out of the normal range (about 70-80 mmHg minimum on 110-120 mmHg maximum) can in fact compromise the state of health. If the tendency to low blood pressure (in the paraphysiological field) is simply a risk factor for sudden fainting and subsequent…
Feeding Before Training in the Gym
Watch the video Nutrition and Physical Activity In sports and in physical activity in general, nutrition plays a fundamental role; before engaging in a training session, for example in the gym, it is necessary that the body is put in a condition of: Support at best the most intense training stimulus possible Recovery quickly between…
Low Glycemic Index Foods
Low glycemic index foods are products that, by virtue of their chemical composition and relative impact on the body, result in a moderate rise in blood glucose. Glycemia and Insulin Glycemia, that is the quantity of glucose in the blood (mg/dl), is the stimulating agent of the pancreatic secretion of insulin; the latter represents the…
Nutrition of the cross-country skier – diet of the cross-country skier
The nutrition – diet of the cross-country skier is a dietary regime that, broadly speaking, affects all practitioners of sports with long or very long performance times; the cross-country skier is therefore the one who practices: running or running, walking, cycling (road or mountain-bike), cross-country skiing, swimming – long races, rowing – long races, canoeing…
Nutrition of the cross-country skier – Requirement of mineral salts
Mineral salt requirements In the nutrition of the cross-country skier, the achievement of the mineral salt ration is the most difficult aspect to deal with; for those who move 1,0-3,0 liters of water per day by sweating alone, the need for potassium and magnesium increases significantly. Diet, Founders, Mineral SaltsAlso in diuresis BUT above all…
Feeding for Esophageal Diseases and Reflux
Diseases that affect the esophagus determine an alteration in swallowing, in reaching the bolus in the stomach and in gastric containment. Generally speaking, nutrition is NOT directly involved in the pathogenesis of these diseases, however it can be instrumental in reducing symptoms and related complications, both in the short and long term. Esophagus and diseases…
Feeding and Gallstones
Introduction Gallbladder stones, as well as those of the bile ducts (cystic duct, choledochus and pancreatic duct), represent the most frequent disorders and/or complications of the biliary tract; moreover, it seems that (in addition to an individual predisposition) both the onset and the prevention of recurrences depend strongly on the diet of the subject. Characteristics…
Edible Algae – Algae Supplements
Generalities The varieties of edible seaweeds are many and, in some ways, have nutritional characteristics sufficiently similar (with due differences related to the specific case). Edible AlgaeEdible algae come from waters around the world and, depending on local culinary traditions, can be consumed raw, cooked or processed; these products are even the subject of food…