The existence of food intolerance, which we should actually call “retarded allergy”, has no doubt by now been recognized also by allergologists. However, the problem is still the possibility of using scientifically confirmed diagnostic tests. Among the many available tests we can include the vegatest, kinesiology and palpation tests, the DRIA test, cytotoxic tests and […]
L’Accademia del Fitness-Wellness-Antiaging / october 2014 Everyone has heard of celiac disease, an intolerance of gliadin, a gluten protein which is contained in most grain-based products. Yet not everyone knows that there is also “gluten sensitivity”, a syndrome in which there are no anatomical lesions affecting the intestinal mucous membranes, or the relevant absorption problems […]
Our modern life style and diet habits are reflected in today’s growing phenomenon of overweight and obesity. The accumulation of body fat and its consequent weight increase are followed by an imbalance between calorie intake and energy consumption, but also by modifications in hormonal profile, concerning above all sugar metabolism (insulin in this case is […]
New Parma / september-october 2009 Let’s continue on our journey among the ‘super foods’. After discovering the Açai’s potential in the last issue of New Parma, we now look at the characteristics of a fruit which has one of the highest quantities of vitamin C, as well as many other nutrients: Acerola, also has a […]
New Parma / may-june 2009 It is called Açai (botanical name: Euterpe Oleracea) and comes directly from Parà, in the northern side of the Amazon Rainforest (Brazil), the only place where it grows spontaneously – the reason why these palm trees do not produce fruits somewhere else is still a mystery. The Açai is the […]
The palaeodiet is a new diet but it is actually the most ancient diet in the world. In fact, it is the diet primitive cavemen followed in the age before the discovery of agriculture, about 10,000 years ago. For about two million years man had been a hunter-gatherer and he survived thanks to the food […]
NEW PARMA / march-april 2009 In our present society we do not make enough use of food with large amounts of omega-3. Some omega-3 fatty acids are present above all in seeds and plants typical of cold climates, in the green part of vegetables (linolenic acid) and in meat. They can also be found in […]
New Parma / november-december 2009 “…I believe every doctor should have a thorough knowledge of nature. He should strive to understand – if he wants to do his duty –the relationship between man and food and beverages, and his activities, and the effects that each one of these things has on us.” (HIPPOCRATES) These words […]
New Parma / november-december 2008 Turmeric (Curcuma Longa, Indian Saffron, ukon, jiang huang) is a rhizomatous herbaceous perennial plant yellow in colour and it is one of the main ingredients of curries. Used in the West to add flavour and colour to salad dressings, it is one of the preferred spices of Indians and Okinawa’s […]
New Parma / january-february 2009 Tea is one of the most popular drinks in the world, dating back to over 4,000 years ago. It is made from the leaves of the Camelia Thea Sinensis, a small evergreen plant characterised by its many branches and oblong elliptical dentate leaves. Green tea is made of leaves dried […]
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