Tag: diet

What diet to follow in case of gastritis – Italian Cuisine

What diet to follow in case of gastritis


Pain and heartburn, nausea, decreased appetite and swollen belly. They are all symptoms of gastritis. When you suffer from this disorder, what can and should not be eaten? Here are some tips from the expert

Pain and heartburn, nausea, decreased appetite and swollen belly. They all are symptoms of gastritis, an inflammation of the gastric mucosa. The main cause of the chronic form is Helicobacter pylori infection. The acute one, on the other hand, is mostly caused by irregular feeding, alcohol abuse, stress and smoking. Besides the possible pharmacological therapy indicated by the doctor, the symptoms can also be reduced thanks to the diet. For the dr. Riccardo Caccialanza, responsible for the Dietetics and Clinical Nutrition Service of the IRCCS Policlinico San Matteo Foundation of Pavia, in case of acute gastritis it is enough to follow some «simple food directions, to be customized based on the individual tolerance of the disturbance. Here are some tips the specialist gave us.

Steam cooking and five meals a day

First of all, we must learn to recognize which foods cause the worsening of symptoms and favor those with a low fat content. In general, steaming, grilling, grilling or baking is best. THE meals must be at least five a day even if you are not very hungry, small but frequent. Another very important thing is to eat slowly, chewing calmly.

Foods to avoid or to take in moderation

When you suffer from gastritis there are foods to avoid and others that may be hired in moderation. The first things to eliminate are the alcoholic beverages and those carbonated, i sausages, all that is preserved in oil, ready meals, chili pepper, pepper, mint, The mature cheeses, the frying and also dried fruit, too rich in fats and proteins. Do not overdo it, however, with partially skimmed milk or yogurt. Drinks and foods containing nervine substances such as coffee and tea are not banned, provided they are not taken in large quantities. Also chocolate, citrus fruits, tomato (especially raw), onion, peppers, garlic and whole grain products should be limited, unless you notice that they sharpen the symptoms of gastritis, in which case they should be avoided.

Diet for gastritis: what you can eat

Removed all that can hurt, there remains a wide choice of foods to draw from so as not to renounce to taste and to restore normal functioning of one's stomach. Ben are i cereals, like pasta, rice, barley and oats. For example, the barley salad with sea bass tartare is an excellent light and complete dish. The bread must be well cooked, without breadcrumbs, perhaps lightly toasted. They can also be brought to the table ripe fruit is seasonal vegetables. The most suitable to reduce stomach pains are fennel, carrots, courgettes and cabbage. Use the extra virgin olive oil as a condiment. Those who want meat can choose the lean ones and maybe prepare chicken and spinach rolls or turkey and basil turkey. Go ahead also to fish and ai fresh cheeses. Finally, during meals drink water in small quantities, but not less than 1.5 liters per day.

How to make a light cheesecake (and face the diet gently) – Italian Cuisine


If you are tired of staying away from your favorite dessert, the good news is that there is a light cheesecake that is waiting just for you. Here the recipe to prepare it and some advice to enrich it

Since we discovered the cheesecake, we have never abandoned it. Sweet, but not cloying. Tasty, but at the same time fresh: it's love, slice by slice. But what if we are on a diet? The answer is a light variant, which you can no longer do without.

The cheesecake light recipe

Ingredients for 8 people

400 g light spreadable cheese, 100 g thick greek yogurt, 30 g sugar, 150 g reduced-fat wholemeal biscuits, 3 sheets of edible gelatin, a vanilla bean

Method

Line a hinged mold (diam 18 cm) with baking paper and cover the bottom with the biscuits. To prepare a light cheesecake it is best to avoid using butter, then we will proceed with the whole biscuits instead of blending them, mix them with the butter and let the base cool. We cover the remaining holes with broken biscuits, making sure they adhere well to each other. Now add the yogurt to the cheese and add the gelatine that we will have soaked in water and wrung out. We work the mixture well adding the seeds of half a vanilla pod and the sugar. Let the cream settle in the refrigerator for about 30 minutes, then pour it into the mold covering the biscuit base, level the surface well and put it back in the fridge for 2 hours.

To complete

This base lends itself to many variations. You can enrich it with fresh fruit or a puree obtained from pureed fruit and a sheet of gelatin soaked and wrung out.

The alternative bases

As you have seen to make a light cheesecake we must avoid the use of the butter that we usually use to tie blended biscuits to the base and prefer something lighter. Yes to wholemeal biscuits therefore, but also to bases that you can prepare before going to work. A clever idea is that of prepare a very thin whole biscuit with a diameter of 17 cm (to be sure that it enters the mold) o replace the classic crunchy base with … nothing! In fact, the real strength of the cheesecake lies in the cream and if we are following a diet that asks us to stay away from excess, we can sacrifice the crunchiness of the base and concentrate on the rest. Maybe adding some crunchy cereal or almond flakes as a final topping!

The portions

If you are few and you are afraid that a light cheesecake for 8 people will turn into a caloric bomb for a single glutton, try to portion it in small glasses. In this way you will not be tempted to give yourself huge slices and you can alternate layers of fruit and cream to make the dessert even lighter.

Blue Zone in Sardinia: the diet of centenarians – Italian Cuisine


In Sardinia, the number of centenarians is surprising and the concept of active aging is based precisely on this phenomenon. What are the secrets to getting over a hundred years healthy?

They are called Blue Zone, Identify parts of the world where it is possible to live happily and for a long time, there are very few: the Greek islet Icaria and the Japanese Okinawa, the peninsula of Nicoya in Costa Rica and the community in Loma Linda in California, but above all our Sardinia. On the beautiful island, there are magical corners where the inhabitants arrive and often easily exceed the 100-year goal, as in the area Ogliastra in the province of Nuoro, for example. Indeed, in the village of Seulo, in the Barbagia, they were counted well 20 centenarians between 1996 and 2016 confirming the longest living country in the world! It will be the sea and mountain air, the favorable combination of climate, the traditional social structure or simply the food based on Mediterranean diet? Let's find out together.

The invasion of the ultra centenarians

Antonio Todde, called Tziu Antoni, was officially recognized in the Guinness Book of World Records 2001 as the oldest man in the world who died at the age of 112 and 346 days. Guess where he was born? Exactly, in the province of Nuoro, in Tiana to be precise. At the BBC the Sardinian shepherd had revealed his secret: to live one day at a time without stress, to love others and drink a glass of red wine every day. Another example is Giovanni Frau, born in 1890 in Orroli in the province of Cagliari, who came to extinguish the 112th candle on the cake.

At their last birthday parties there was also the doctor Luca Deiana, For years professor of Clinical Biochemistry and Molecular Biology at the University of Sassari, and one of the greatest scholars of the mystery of Sardinian centenarians. Its the project Akea, acronym of the Sardinian wish A kent’annos (up a hundred years old), which since the 2000s has been collecting data and testimonies on the territory up to census over 4 thousand ultra Sardinian centenarians. "On our island we have certain evidence that centenarians have always existed. And they are a constant. Thanks to the research we have carried out over the years, even with the Akea project, we can confidently say that there is a personality of the Sardinian centenary, The scholar, who also registered the brand, released the newspaper La Nuova Sassari THEonly of the centenarians.

The secrets of Sardinian grandparents

The discovery of the field elixir of long life could start right from the Sardinia, where certainly the original DNA is indispensable but not sufficient. It should be accompanied by other important factors (food, environmental, behavioral) that can certainly be an example to help everyone live longer and healthier.

In fact, at an anthropological level, typical essential elements such as the value of the social role (the family in the foreground), the sense of community (winning especially in the small inhabited centers of the hinterland, which live in the shadow of the bell tower), the awareness of the meaning of life. Let's not forget thephysical activity daily, which operates the locomotor system by spending the calories acquired – even in a playful version such as traditional dances, for example the Passu Torrau comparable to interval sports training.

Then we come to the secret of Pulcinella: the fundamental role of nutrition. Roberto Pili, president of the World Longevity Community, carries forward the concept of active aging right from Sardinia, emphasizing the Sardinian Mediterranean diet as a strength. "Healthy eating that respects nutritional and metabolic needs is in fact one of the pillars on which the privilege of overcoming the century of life is built."Says Pili, who recognizes the way to go in food sobriety and in conscious nutrition. The Sardinian environmental cradle with its wide biodiversity is winning starting from the local diet that allows the metabolism to dialogue with foods born in the same land.

The diet of centenarians

Eating habits in Sardinia are rooted in tradition and are based on a consumption of food mainly of vegetable origin (such as fruit, vegetables and legumes, not forgetting nuts) and a small percentage of animal origin (necessary for essential amino acids), seasoned with olive oil, rich in antioxidants, without forgetting the wine, strongly healthy when consumed in a way measured at meals, especially the red one as the typical one Cannonau.

From the point of view quantity, let's not forget that tradition is the single dish to compose the meal and is plant based with a minimal animal component for a balanced supply of macro and micro nutrients, without exaggeration or excess. A smart way to keep caloric intake under control, unlike what is happening in the world today.

We close with an example of the Sardinian centenary breakfast: from the high hill, it is based on the strong pastoral component with cow's milk or goat's milk (this last omega 3 and 6 virtuoso), the Sardinian yogurt called Gioddu and the wholemeal bread made with flour from the mills. And if you need to sweeten honey, but certainly not refined sugar. A first life lesson to learn for longevity – since morning.

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