Quality and Quantity

Feasting means supplying our body with energy to live. Adopt a proper diet means being able to calibrate the quantity and quality of food as needed. With the power we mean the intake of all nutrients that can provide the energy needed for our body to perform all its vital functions. There are two key factors which must be taken into account talking about power: quality and quantity; both must be part of our food culture.

The concept of quality refers to the change in foods eaten by nutrition. Vary is important for at least three good reasons:

1) The first is related to the fact that there are complete foods, but there are more or less of the foods of which our body needs nutrients: proteins, carbohydrates, fats, vitamins, minerals, fiber. The body, therefore, to meet its energy needs and regenerative necessarily requires proper mixing of various foods.

2) The second is due to a psychological consideration: always eat the same foods increases the sense of dissatisfaction.

3) The third reason relates to the danger linked to additives: As it is structured today, the food industry, eat little of everything contributes to substantial reduction of toxic agents.

The concept of quantity indicates, however, the volume of intake of food. Take small amounts of food is important for various reasons which we will analyze in detail in the course of this volume, not least because it allows the body to improve the absorption capacity of the various nutrients (proteins, carbohydrates, fats, vitamins, minerals, fiber ). The ideally expected of breakfast foods distribution mode, snack, lunch, snack, dinner. In a sense, we could imagine the body as a small wood-burning oven; the fire must be fed constantly through the wood (food); the latter, not to smother the fire, it must be introduced a little at a time, in small quantities.

Food intolerances

Those who generally define food allergies are often confusing. The term embraces intolerance every abnormal response of the organism to the introduction of food.

The idiosyncrasies identify those disorders by foods due to a constitutional defect not immunological character but as metabolic intolerance to sucrose or lactose in milk.

The pseudoallergies are instead determined by the presence in foods of particular substances such as histamine and the slap and occur with a symptomatology similar to that of allergies: urticaria, the bowel disorders, headache, and with less frequency asthma and rhinitis, symptoms which can occur even after the ingestion of food additives.

For food allergy is instead meant any abnormal reaction that occurs after intake of a particular food and that has an immunological basis. The so-called intolerances performed with biophysical methods should be defined differently, for example, ‘sensitivity’ food test “, please ‘do not make diagnosis of enzyme deficiency or impaired immune response but diagnose those foods which, being small but constant poisons test, intoxicate the body. It’s like putting diesel fuel into an engine that runs on petrol … the risk is “flooding” and slow down the engine and its smooth functioning. The same goes for the body: we feel fatigued, mood tends to get depressed, we can have headaches, unexplained itching and dozens of other symptoms.

They often make distinctions between foods that are good, and foods that are bad: one can ‘food to be suitable for a person while not suitable for another and it’ s never possible to absolutely define its harmfulness’ or its benefits without considering the reactivity ‘to that individual food or the context in which and’ used. For this reason, even in case of intolerance, they are always inadvisable for “absolutism”, or eliminate certain foods and feed monotonously. To make the diagnosis of ‘sensitivity’ food “there are currently no validated scientific publications tests. From my clinical experience biophysical tests (eg EAV gold) are useful as a supplement to the science of nutrition to address numerous ailments of patients,