A HEALTHY SUMMER

Summer is the ideal time to dedicate yourself to the well-being of the body through a balanced diet. Nature offers us fruit and vegetables rich in colors and water: hydrate is essential to counter the heat of these days and "eat colorful”Allows us to refuel with antioxidants, essential to contribute to our well-being.

The undisputed king of summer is the tomato, very rich in lycopene, a carotenoid useful for guaranteeing the proper functioning of the cardiovascular system. It is important to consume it preferably cooked and seasoned (with extra virgin olive oil according to the Mediterranean Diet) as cooking makes lycopene more absorbable and is conveyed into our body by lipids. Red fruits (blueberries, raspberries, currants) are rich in anthocyanins, useful for protecting the health of the capillaries, thus improving microcirculation. Therefore, the habit of consuming a handful every day allows us to refuel with these flavonoids. Apricots, peaches, melon, but also carrots, rocket, chicory are rich in beta carotene, which protects the skin from the action of free radicals, a good habit therefore to help counteract the action of sunlight. Hydrate yourself by consuming water, also flavored for example with lemon, mint, ginger (but without adding sugar) or by preparing herbal teas to be consumed cold or by consuming a cup of green tea every day, an important source of catechins.

Consume small meals can help digest better and not tire the body already stressed by high temperatures. Start with a full breakfast white yogurt to which to add a tablespoon of Lio Verde, some seasonal fruit and a handful of unsweetened cereals. Consume dried fruit and fresh fruit as snacks, while vegetables, cooked and raw, should be the main dish at main meals, accompanied by a portion of proteins, including vegetables and whole grains.

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PAOLA DURELLI

Dietitian

Freelancer

I deal with nutrition both in the clinical setting and as a freelancer e I love the fact that in this profession it is necessary to carry out a work as a craftsman, tailor, listening to each patient and evaluating from time to time what is the best approach to follow to achieve the objectives, without losing sight of the latest scientific evidence. I also deal with scientific dissemination through lectures at schools and companies in the Italian territory

I graduated in 2012 and started collaborating with the San Giovanni Bosco Hospital and subsequently with the Molinette in Turin. At the same time I dedicated myself to freelance activities, working in doctors' offices in Turin and Rivoli. My passion for training led me to become a trainer for Slow Food Italy on issues related to healthy nutrition, food sustainability and school catering. Subsequently I began to collaborate as a consultant with the University of Gastronomic Sciences of Pollenzo, dealing with the training of foreign students and employees of partner companies of the same University.

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Doctor Paola Durelli will support, with her competence and passion, the LIO VERDE World through the pages of her Thematic Column `` WE ARE WHAT WE EAT ''. He will share with all of us stimuli, advice and proposals in the nutritional field, making available to the wonderful LIO VERDE Community elements of attention and useful guidelines to cultivate that necessary Balance between Body and Mind of which nutrition is an irreplaceable pillar.

Anyone wishing to get in direct contact with Dr. Durelli for opinions, advice, information and insights can refer to the email address info@lioverde.com