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Tuesday, November 24, 2009
Rozmawialismy English
Courses in nutrition education in Rome
Ogni informazione su www.giustopeso.it
Scrivi a info@giustopeso.it
Ogni informazione su www.giustopeso.it
Scrivi a info@giustopeso.it
Tuesday, November 17, 2009
Drink Alcohol Pain Behind Ears
Food allergies
Test per intolleranze alimentari? No, grazie!
Giorgio Pitzalis
Medico Pediatra Nutrizionista
www.giustopeso.it
Il filosofo Ludwig Feuerbach aveva ragione: noi siamo quello che mangiamo. Il problema è che mangiamo troppo e senza troppa attenzione alla qualità. Parliamo di junk-foods: un panino di grano tenero con prosciutto e senape contiene non meno di tredici additivi (emulsionanti, agenti trattanti, stabilizzatori, regolatori di acidità), indicati sulla confezione con una «E» seguita da un numero; un pacchetto di patatine contiene esaltatori di sapidità (glutammato monosodico e ribonucleotide di sodio); una lattina di bevanda gassata all'arancia contiene solo l'8% di succo d'arancia e il resto è sciroppo di glucosio-fruttosio, zucchero, aspartame, saccarina, conservante, aroma e colorante. Così, ogni anno, nei paesi industrializzati, finiscono nell’organismo di ognuno di noi 6-7 chili di additivi alimentari. Di questi solo il 10% servono alla conservazione del cibo. Il restante 90% è rappresentato da quelli conosciuti as "cosmetic additives: flavoring, dyes, emulsifiers (to make the food more consistent in our mouth), thickeners and sweeteners. These are the substances that most concern and which may cause problems to our health. In fact, symptoms such as headache, bad breath, irritability, drowsiness, itching, coughing, insomnia, abdominal pain, ulcers, diarrhea (and many others) are becoming more frequent. The solution is obvious: to learn to eat. But perhaps it is too trivial or too difficult. E 'at this point that we are captured by a more widespread doubt: what if I had a food intolerance? And so the "tam tam" leads us in front of doctors or assumed we shall test you propinano the singular and weird diets. More and more frequently happen to see patients (adults and children) subject to investigation "unconventional" for the diagnosis of allergy and / or food intolerance. Most of the time was the classic "word of mouth" approach to suggest to patients that method, but unfortunately sometimes it is the doctors to address the unfortunate "the moors" of food intolerance. These, for medicine, identify any adverse reactions to food do not you ¬ due mainly to a toxic effect and that, unlike of allergy, occur without the involvement of the immune system (pharmacological mechanisms, enzymatic o sconosciuti). Ne consegue che questa diagnosi viene applicata ai disturbi più vari: irritabilità, insonnia, inappetenza, obesità, scarsa crescita, malessere, ecc., in cui quasi mai c'è alcuna evidenza scientifica di rapporto causale con gli alimenti. Diversi sono i test che non hanno ragione di esistere: 1) test kinesiologico - valutazione "soggettiva" della forza muscolare mentre il paziente tiene in mano un contenitore di vetro con l'alimento da testare. 2) Test di provocazione/neutralizzazione - sottocutanea o sublinguale: consiste nella somministrazione dell'alimento sospetto, per la stessa via e a dosi molto inferiori di quelle che nella prima fase hanno evocato la sintomatologia, allo scopo di neutralizzarne i sintomi. 3) Electrodermal testing (EAV, Vega testing) is based on changes in electrical potential skin upon contact with food is not tolerated. 4) Test cytotoxic (cytotest, Alcatel-test): assessing the changes in the morphology of white blood cells placed on a glass slide, after adding the food. 5) Bioresonance: use a device that is capable of filtering the waves "negative" issued by 'body to send them "rehabilitated" to the patient. 6) Analysis of the hair: it is a kind of bio-resonance that would reveal the "dissonance" and stored in the hair due to food intolerance. 7) IgG and circulating immune complexes: are based on the assumption that not all immunological reactions are IgE mediated. Total sono tutti test assolutamente non validati dalla scienza medica ufficiale. Nel caso specifico questi test, eseguiti purtroppo in maniera diffusa su tutto il territorio nazionale, sono da considerarsi vere e proprie truffe perpetrate spesso ai danni di soggetti in condizioni di “debolezza” anche culturale. Oltre al danno economico immediato (ovviamente sono quasi tutte prestazioni di tipo privato) accentuato dal fatto di dover acquistare cibi e/o farmaci “naturali”, tali test sono spesso responsabili di altri danni: psicologici, sociali ed anche clinici. Infatti, ad esempio nei bambini, sono stati pubblicati casi di rachitismo o di carenza proteica dovuti a tali diete assolutamente incongrue e non giustificate. Un corretto comportamento medico should not be considered valid in any way and these diagnostic techniques can not rule out indiscriminately (especially in children) whole food groups (milk, egg, tomato) based without scientific justification. Many above symptoms disappear after a correct way of eating and in case of overweight or obesity would be sufficient to reduce the amount of food, change, errors, or "distractions food" and exclude packaged foods containing additives trade. Too simple? Judging from the turnover related to alleged food intolerance seems not! 
Test per intolleranze alimentari? No, grazie!
Giorgio Pitzalis
Medico Pediatra Nutrizionista
www.giustopeso.it
Il filosofo Ludwig Feuerbach aveva ragione: noi siamo quello che mangiamo. Il problema è che mangiamo troppo e senza troppa attenzione alla qualità. Parliamo di junk-foods: un panino di grano tenero con prosciutto e senape contiene non meno di tredici additivi (emulsionanti, agenti trattanti, stabilizzatori, regolatori di acidità), indicati sulla confezione con una «E» seguita da un numero; un pacchetto di patatine contiene esaltatori di sapidità (glutammato monosodico e ribonucleotide di sodio); una lattina di bevanda gassata all'arancia contiene solo l'8% di succo d'arancia e il resto è sciroppo di glucosio-fruttosio, zucchero, aspartame, saccarina, conservante, aroma e colorante. Così, ogni anno, nei paesi industrializzati, finiscono nell’organismo di ognuno di noi 6-7 chili di additivi alimentari. Di questi solo il 10% servono alla conservazione del cibo. Il restante 90% è rappresentato da quelli conosciuti as "cosmetic additives: flavoring, dyes, emulsifiers (to make the food more consistent in our mouth), thickeners and sweeteners. These are the substances that most concern and which may cause problems to our health. In fact, symptoms such as headache, bad breath, irritability, drowsiness, itching, coughing, insomnia, abdominal pain, ulcers, diarrhea (and many others) are becoming more frequent. The solution is obvious: to learn to eat. But perhaps it is too trivial or too difficult. E 'at this point that we are captured by a more widespread doubt: what if I had a food intolerance? And so the "tam tam" leads us in front of doctors or assumed we shall test you propinano the singular and weird diets. More and more frequently happen to see patients (adults and children) subject to investigation "unconventional" for the diagnosis of allergy and / or food intolerance. Most of the time was the classic "word of mouth" approach to suggest to patients that method, but unfortunately sometimes it is the doctors to address the unfortunate "the moors" of food intolerance. These, for medicine, identify any adverse reactions to food do not you ¬ due mainly to a toxic effect and that, unlike of allergy, occur without the involvement of the immune system (pharmacological mechanisms, enzymatic o sconosciuti). Ne consegue che questa diagnosi viene applicata ai disturbi più vari: irritabilità, insonnia, inappetenza, obesità, scarsa crescita, malessere, ecc., in cui quasi mai c'è alcuna evidenza scientifica di rapporto causale con gli alimenti. Diversi sono i test che non hanno ragione di esistere: 1) test kinesiologico - valutazione "soggettiva" della forza muscolare mentre il paziente tiene in mano un contenitore di vetro con l'alimento da testare. 2) Test di provocazione/neutralizzazione - sottocutanea o sublinguale: consiste nella somministrazione dell'alimento sospetto, per la stessa via e a dosi molto inferiori di quelle che nella prima fase hanno evocato la sintomatologia, allo scopo di neutralizzarne i sintomi. 3) Electrodermal testing (EAV, Vega testing) is based on changes in electrical potential skin upon contact with food is not tolerated. 4) Test cytotoxic (cytotest, Alcatel-test): assessing the changes in the morphology of white blood cells placed on a glass slide, after adding the food. 5) Bioresonance: use a device that is capable of filtering the waves "negative" issued by 'body to send them "rehabilitated" to the patient. 6) Analysis of the hair: it is a kind of bio-resonance that would reveal the "dissonance" and stored in the hair due to food intolerance. 7) IgG and circulating immune complexes: are based on the assumption that not all immunological reactions are IgE mediated. Total sono tutti test assolutamente non validati dalla scienza medica ufficiale. Nel caso specifico questi test, eseguiti purtroppo in maniera diffusa su tutto il territorio nazionale, sono da considerarsi vere e proprie truffe perpetrate spesso ai danni di soggetti in condizioni di “debolezza” anche culturale. Oltre al danno economico immediato (ovviamente sono quasi tutte prestazioni di tipo privato) accentuato dal fatto di dover acquistare cibi e/o farmaci “naturali”, tali test sono spesso responsabili di altri danni: psicologici, sociali ed anche clinici. Infatti, ad esempio nei bambini, sono stati pubblicati casi di rachitismo o di carenza proteica dovuti a tali diete assolutamente incongrue e non giustificate. Un corretto comportamento medico should not be considered valid in any way and these diagnostic techniques can not rule out indiscriminately (especially in children) whole food groups (milk, egg, tomato) based without scientific justification. Many above symptoms disappear after a correct way of eating and in case of overweight or obesity would be sufficient to reduce the amount of food, change, errors, or "distractions food" and exclude packaged foods containing additives trade. Too simple? Judging from the turnover related to alleged food intolerance seems not!
Saturday, November 7, 2009
How To Divert Home Phone To Mobile Telstra
VITAMINS NUTRIENTS AS
VITAMINS NUTRIENTS AS
George Pitzalis
www.giustopeso.it
diseases related to a state of malnutrition, once common, are now the exception, at least in developed countries. Even the micro-constituents of the diet, such as vitamins, whose lack of introduction until a few years ago was due to deficiency or even real deficiency syndromes, are favorably affected by the change in dietary habits from increased prosperity. There are basically two major groups of vitamins, water soluble and fat soluble. Among the first victims. B1, found primarily in meat, vegetables, potatoes, fruit, and the vit. B2 (meat, fish, milk, eggs), the vit. B6 (meat, liver, egg yolk, milk, green leafy vegetables, fruits), the vit.B12 (carni, latte, formaggi); la vit. PP (carni, pesce, cereali); l’acido folico (carni, uova, formaggi, legumi, patate, cereali). Le vitamine liposolubili sono la vit. A contenuta nel fegato, burro, latte, formaggi, uova, la provitamina A (carote, spinaci, cavoli, albicocche), la vit. D (fegato, burro, latte, formaggi, uova), la vit. E (olio di arachidi e di oliva, ortaggi verdi, germe di cereali), la vit. K (spinaci, cavoli). Tuttavia, per alcune di queste vitamine possono ancora oggi verificarsi situazioni di carenza marginale. Non raramente infatti gli apporti ali¬mentari di vitamine possono essere insufficienti nelle fasi di rapido accrescimento e sviluppo corporeo o in situazioni contingen ¬ you of increased need, such as an intense physical activity. This is particularly likely if the usual food, as often happens, is based on a small variety of foods or use preva ¬ lens of food stored for a long time before consumption or subjected to artificial aging or other technological mind ¬ processed so that their real vitamin content is substantially reduced. Exposure to heat or the light, oxidation, the cooking of food result in a loss of vitamins ¬ ta high active species of water-soluble ones. The sterilization of milk results in a reduction of 30% of the content of vit. And vitamin B1. B6 and 50 ¬% on the cylinder to the victims. B12 and the preservation of fruit and vegetables results in almost total loss of vit.C. Then there are diseases that involve intestinal malabsorption, or for interactions with drugs or toxic ¬ ca paci to reduce or alter the ability to use nutrients in the body. For example, mineral oils, used as sativi ¬ las, determine fecal loss of fat-soluble vitamins. Between an optimal state of nutrition and a lack of obvious we can recognize the many intermediate situations where ¬ physiological or pathological significance remains unclear. All the more so because the process of depletion of vitamin 'body is usually slow and gradual. This process can essere schematicamente suddiviso in sei stadi evolutivi. Il primo stadio corrisponde al periodo di bilancio negativo tra apporto nutrizionale di una certa vitamina ed il suo fabbisogno, com¬pensato dal progressivo depauperamento delle riserve corporee; l' escrezione urinaria della vitamina spesso diminuisce mentre i li¬velli ematici sono ancora nei limiti della norma. Nel secondo stadio si ha una caduta netta dell'escrezione urinaria di vitamina ed un'iniziale alterazione dei livelli ematici e tissutali. Il terzo stadio è caratterizzato dalla diminuzione delle concentrazioni ematiche, urinarie e tissutali di vitamina e dalla ridotta attività di enzimi vitamino-dipendenti, metaboliti od ormoni. Possono già comparire sintomi aspecifici quali malessere, insomnia, poor appetite, changes in mood and mental performance, alterations in immune responses. The fourth stage is characterized by the appearance of morphological and functional alterations of their deficiency. So if this is not promptly and adequately treated, the disease becomes overt deficiency and will continue to dominate the picture of the classic symptoms and signs, first as reversible, in the fifth stage, and then irreversibly in the sixth and final stage. According to this scheme, the vitamin deficiency is a health problem already in the third stage and at this stage must be recognized and treated. In conclusion, a varied diet, including fruits and vegetables obviously multicolored is essential to avoid these problems and avoid costly as other vitamin supplements.
... to be continued 
VITAMINS NUTRIENTS AS
George Pitzalis
www.giustopeso.it
diseases related to a state of malnutrition, once common, are now the exception, at least in developed countries. Even the micro-constituents of the diet, such as vitamins, whose lack of introduction until a few years ago was due to deficiency or even real deficiency syndromes, are favorably affected by the change in dietary habits from increased prosperity. There are basically two major groups of vitamins, water soluble and fat soluble. Among the first victims. B1, found primarily in meat, vegetables, potatoes, fruit, and the vit. B2 (meat, fish, milk, eggs), the vit. B6 (meat, liver, egg yolk, milk, green leafy vegetables, fruits), the vit.B12 (carni, latte, formaggi); la vit. PP (carni, pesce, cereali); l’acido folico (carni, uova, formaggi, legumi, patate, cereali). Le vitamine liposolubili sono la vit. A contenuta nel fegato, burro, latte, formaggi, uova, la provitamina A (carote, spinaci, cavoli, albicocche), la vit. D (fegato, burro, latte, formaggi, uova), la vit. E (olio di arachidi e di oliva, ortaggi verdi, germe di cereali), la vit. K (spinaci, cavoli). Tuttavia, per alcune di queste vitamine possono ancora oggi verificarsi situazioni di carenza marginale. Non raramente infatti gli apporti ali¬mentari di vitamine possono essere insufficienti nelle fasi di rapido accrescimento e sviluppo corporeo o in situazioni contingen ¬ you of increased need, such as an intense physical activity. This is particularly likely if the usual food, as often happens, is based on a small variety of foods or use preva ¬ lens of food stored for a long time before consumption or subjected to artificial aging or other technological mind ¬ processed so that their real vitamin content is substantially reduced. Exposure to heat or the light, oxidation, the cooking of food result in a loss of vitamins ¬ ta high active species of water-soluble ones. The sterilization of milk results in a reduction of 30% of the content of vit. And vitamin B1. B6 and 50 ¬% on the cylinder to the victims. B12 and the preservation of fruit and vegetables results in almost total loss of vit.C. Then there are diseases that involve intestinal malabsorption, or for interactions with drugs or toxic ¬ ca paci to reduce or alter the ability to use nutrients in the body. For example, mineral oils, used as sativi ¬ las, determine fecal loss of fat-soluble vitamins. Between an optimal state of nutrition and a lack of obvious we can recognize the many intermediate situations where ¬ physiological or pathological significance remains unclear. All the more so because the process of depletion of vitamin 'body is usually slow and gradual. This process can essere schematicamente suddiviso in sei stadi evolutivi. Il primo stadio corrisponde al periodo di bilancio negativo tra apporto nutrizionale di una certa vitamina ed il suo fabbisogno, com¬pensato dal progressivo depauperamento delle riserve corporee; l' escrezione urinaria della vitamina spesso diminuisce mentre i li¬velli ematici sono ancora nei limiti della norma. Nel secondo stadio si ha una caduta netta dell'escrezione urinaria di vitamina ed un'iniziale alterazione dei livelli ematici e tissutali. Il terzo stadio è caratterizzato dalla diminuzione delle concentrazioni ematiche, urinarie e tissutali di vitamina e dalla ridotta attività di enzimi vitamino-dipendenti, metaboliti od ormoni. Possono già comparire sintomi aspecifici quali malessere, insomnia, poor appetite, changes in mood and mental performance, alterations in immune responses. The fourth stage is characterized by the appearance of morphological and functional alterations of their deficiency. So if this is not promptly and adequately treated, the disease becomes overt deficiency and will continue to dominate the picture of the classic symptoms and signs, first as reversible, in the fifth stage, and then irreversibly in the sixth and final stage. According to this scheme, the vitamin deficiency is a health problem already in the third stage and at this stage must be recognized and treated. In conclusion, a varied diet, including fruits and vegetables obviously multicolored is essential to avoid these problems and avoid costly as other vitamin supplements.
... to be continued
Sunday, November 1, 2009
Buy A House Under Corporation
mineral waters: what drink
mineral waters: what drink
George Pitzalis
pediatrician Nutritionist
of Scientific www.giustopeso.it
In nature, water is not are never pure but are saline solutions in varying concentrations. The so-called water mineralization occurs during the underground movement (both superficial and deep) and with saline ¬ held depends on the type of contact, more or less prolonged, with the rocks. Although All drinking water contains minerals, the law allows you to call "mineral water" ¬ tively excluding those waters that "have special hygienic and beneficial properties to health" due to the presence of particular minerals and trace elements. In particular, it is forbidden to any treatment healing mineral water, which must already be "healthy" bottled at the source and flows to the source. Mineral waters can be classified according to their fixed residue (RF), or the total amount of salts contained in one liter of water evaporated at 180 ° C. The slightly mineralized waters (within 50 mg / l) represent approximately 19% of commercial mineral waters in Italy and are some ¬ what have the lowest salt content. These waters results in an increased diuresis and find their main indication in patients with urinary tract stones. This type of water can be recommended to all those in need of a diet low in sodium, such as in patients with hypertension. Then there are mineral waters (50-500 mg / l), representing 56% of Italian bottled waters, favors ¬ scone diuresis and are specifically indicated in the prevention of kidney stones. These waters play antispasmodic action on the muscles of the urinary tract, which he associated with the company ¬ mechanical data by the passage of liquid to be expelled any calculations. The mineral waters are used in pediatrics for the reconstitution of milk powder because it does not change the salt content of the milk itself. The average mineral water (500-1500 mg / l) account for 25% of water on the market. They have characteristics between the average inter ¬ mineral waters and the most mineralized, in relation to the dry residue: Most of this water is rich in calcium and bicarbonate ions. Finally there are the waters rich in minerals. Only 11% of commercial mineral waters are part of this group and are waters that exceed the maximum allowable residue limits provided by law for the com ¬ its drinking water. Not recommended for daily consumption of are usually used for the purpose tera ¬ peutic for the high presence of sodium sulfate, potassium, magnesium and other salts. Their use should be under medical supervision to avoid the appearance of side effects such as for exam ¬ ple purgative action or risk in hypertension. In connection with the ¬ held carbon dioxide should be noted that all waters are considered "natural" because bottled spring as the source. The mineral water is called "flat" is defined invest ¬ ce "added" when you added a variable number of non-carbon dioxide from the same source. The naturally sparkling water is flowing from the source, the quantity of carbon dioxide equal to or greater than 250 mg / l. The carbonated water quench best in anesthetize the nerve endings of the oral mucosa, however, are to be contraindicated in individuals who follow low-calorie diets because the carbon dioxide stimulates the secretion and gastric motility by reducing the sense of satiety induced by food. They also cause bloating especially in those predisposed to intestinal fermentation. The mineral waters are also classified on the basis of the predominant substances in their composition saline. The bicarbonate. They are mostly water and calcium bicarbonate. Aid digestion and accelerate gastric emptying if drunk during the meal as baking soda tends to decrease the acidity in the duodenum favoring the action of pancreatic enzymes. ¬ depth buffers the gastric acid if taken on an empty stomach. Calcium gives a pleasant taste. These waters are ideal during the growing period and adulthood as a preventive strategy osteotomy ¬ porous because they contribute significantly all'intake daily calcium ions in the form ¬ ca and easily absorbed. The bicarbonate and calcium are shown in hepatobiliary disease, in par ¬ ticular in hepatic and biliary dyskinetic phenomena. Sulphate waters are not recommended during development because the sulfate can interfere with calcium absorption. These waters are slightly laxative (those with high concentrations of magnesium ¬ tion) and exert a relaxing effect on smooth muscle and gall. Therefore are given in hepatobiliary disease and spastic colitis. The chlorinated water have a characteristic chemical and physical interest: their composition is similar to that of organic liquids derived from this feature and their basic properties. The chlorinated water should act balancing the activities of IN ¬ intestine, biliary tract and liver. There are no contraindications for chlorine, but the combination of chlorine and sodium almost always makes the water unsuitable for people suffering from hypertension. Moreover, they are also not recommended in various forme di disturbi renali. Le acque calciche sono indi¬cate per le malattie epatiche e gastriche e soprattutto per coloro che non bevono latte o amano poco i latticini, in particolare per le donne in gravidanza o in menopausa e per i bambini. Diverse abitudini di vita spingono ad eliminare o ridurre dall'alimentazione i prodot¬ti derivati del latte, come ad esempio i formaggi, sia per motivi legati all'intolleranza o all'iperco¬lesterolemia sia per l'esigenza di ridurre l'apporto calorico. Ecco perché ci si trova spesso di fronte a gruppi di popolazione carenti di calcio. L'uso di acque minerali calciche o bicarbonato-calciche aiuta a raggiungere un adeguato intake quotidiano di calcio, senza alcun apporto calorico e senza com¬promettere la salute. The waters have mainly been magnesium purgative action, but also found in the preven ¬ tion indication dell'arterosclerosi because, as those containing lithium or potassium, induced a significant dilation of the arteries. In the course of magnesium deficiency is established that a deficiency syndrome can be characterized by anxiety, stomach cramps, dizziness, headache and fatigue that has been called "syndrome of neuronal hyperexcitability. The fluorinated water are defined as having a fluorine content higher than 1 mg / l and should therefore be worn for limited periods or cycles in order to avoid the risk of fluorosis. In fact, fluoride has an important protective role to dental caries, but an excess can lead to fluorosis, which is manifested by interference with stains on the teeth and the bone mineral ¬ tion. The use of these waters is not recommended for continuous periods in children for the prevention of dental caries and in pregnant women, because the first impression of the tooth is formed already in the fetus. Ferruginous waters are shown in iron-deficiency anemia, as supplements to treat martial. In the mineral iron is found either in the form of "ferric" little assorbibi ¬, that in a "ferrous" more bioavailable. The use of these waters is not recommended in patients with gastroduodenitis. Finally, for the high sodium water sodium concentration (> 200 mg / I), are contraindicated in hypertensive subjects, which must instead use water with a sodium content of <20 mg/I, e nei sog¬getti che seguono una dieta a ridotto contenuto di sale. Il pericolo per le acque in genere e in particolare per le acque minerali è costituito dalla pre¬senza di quantità eccessive di nitrati: il grado di inquinamento da nitrati è in continuo aumento. I nitra¬ti, ultima fase di ossidazione dell'azoto, costituiscono un indice di inquinamento che può essere di natu¬ra organica, dovuto alle deiezioni animali, oppure di tipo inorganico, proveniente dagli insediamenti indu¬striali (piogge acide ricche di ossidi di azoto), ma soprattutto dai fertilizzanti azotati usati in agricoltura. Il limite massimo fissato è di 25 mg/I per le donne e <10 mg/I per i lattanti: valori superiori possono provocare nei neonati la metaemoglobi¬nemia. E' bene quindi dare preferenza ad acque con bassi valori di nitrati, specialmente se sono destinate a neonati o a donne in gravidanza. Insomma dire acqua spesso non basta anche se rimane valido l’invito di berne 2-2,5 litri ogni giorno. 
mineral waters: what drink
George Pitzalis
pediatrician Nutritionist
of Scientific www.giustopeso.it
In nature, water is not are never pure but are saline solutions in varying concentrations. The so-called water mineralization occurs during the underground movement (both superficial and deep) and with saline ¬ held depends on the type of contact, more or less prolonged, with the rocks. Although All drinking water contains minerals, the law allows you to call "mineral water" ¬ tively excluding those waters that "have special hygienic and beneficial properties to health" due to the presence of particular minerals and trace elements. In particular, it is forbidden to any treatment healing mineral water, which must already be "healthy" bottled at the source and flows to the source. Mineral waters can be classified according to their fixed residue (RF), or the total amount of salts contained in one liter of water evaporated at 180 ° C. The slightly mineralized waters (within 50 mg / l) represent approximately 19% of commercial mineral waters in Italy and are some ¬ what have the lowest salt content. These waters results in an increased diuresis and find their main indication in patients with urinary tract stones. This type of water can be recommended to all those in need of a diet low in sodium, such as in patients with hypertension. Then there are mineral waters (50-500 mg / l), representing 56% of Italian bottled waters, favors ¬ scone diuresis and are specifically indicated in the prevention of kidney stones. These waters play antispasmodic action on the muscles of the urinary tract, which he associated with the company ¬ mechanical data by the passage of liquid to be expelled any calculations. The mineral waters are used in pediatrics for the reconstitution of milk powder because it does not change the salt content of the milk itself. The average mineral water (500-1500 mg / l) account for 25% of water on the market. They have characteristics between the average inter ¬ mineral waters and the most mineralized, in relation to the dry residue: Most of this water is rich in calcium and bicarbonate ions. Finally there are the waters rich in minerals. Only 11% of commercial mineral waters are part of this group and are waters that exceed the maximum allowable residue limits provided by law for the com ¬ its drinking water. Not recommended for daily consumption of are usually used for the purpose tera ¬ peutic for the high presence of sodium sulfate, potassium, magnesium and other salts. Their use should be under medical supervision to avoid the appearance of side effects such as for exam ¬ ple purgative action or risk in hypertension. In connection with the ¬ held carbon dioxide should be noted that all waters are considered "natural" because bottled spring as the source. The mineral water is called "flat" is defined invest ¬ ce "added" when you added a variable number of non-carbon dioxide from the same source. The naturally sparkling water is flowing from the source, the quantity of carbon dioxide equal to or greater than 250 mg / l. The carbonated water quench best in anesthetize the nerve endings of the oral mucosa, however, are to be contraindicated in individuals who follow low-calorie diets because the carbon dioxide stimulates the secretion and gastric motility by reducing the sense of satiety induced by food. They also cause bloating especially in those predisposed to intestinal fermentation. The mineral waters are also classified on the basis of the predominant substances in their composition saline. The bicarbonate. They are mostly water and calcium bicarbonate. Aid digestion and accelerate gastric emptying if drunk during the meal as baking soda tends to decrease the acidity in the duodenum favoring the action of pancreatic enzymes. ¬ depth buffers the gastric acid if taken on an empty stomach. Calcium gives a pleasant taste. These waters are ideal during the growing period and adulthood as a preventive strategy osteotomy ¬ porous because they contribute significantly all'intake daily calcium ions in the form ¬ ca and easily absorbed. The bicarbonate and calcium are shown in hepatobiliary disease, in par ¬ ticular in hepatic and biliary dyskinetic phenomena. Sulphate waters are not recommended during development because the sulfate can interfere with calcium absorption. These waters are slightly laxative (those with high concentrations of magnesium ¬ tion) and exert a relaxing effect on smooth muscle and gall. Therefore are given in hepatobiliary disease and spastic colitis. The chlorinated water have a characteristic chemical and physical interest: their composition is similar to that of organic liquids derived from this feature and their basic properties. The chlorinated water should act balancing the activities of IN ¬ intestine, biliary tract and liver. There are no contraindications for chlorine, but the combination of chlorine and sodium almost always makes the water unsuitable for people suffering from hypertension. Moreover, they are also not recommended in various forme di disturbi renali. Le acque calciche sono indi¬cate per le malattie epatiche e gastriche e soprattutto per coloro che non bevono latte o amano poco i latticini, in particolare per le donne in gravidanza o in menopausa e per i bambini. Diverse abitudini di vita spingono ad eliminare o ridurre dall'alimentazione i prodot¬ti derivati del latte, come ad esempio i formaggi, sia per motivi legati all'intolleranza o all'iperco¬lesterolemia sia per l'esigenza di ridurre l'apporto calorico. Ecco perché ci si trova spesso di fronte a gruppi di popolazione carenti di calcio. L'uso di acque minerali calciche o bicarbonato-calciche aiuta a raggiungere un adeguato intake quotidiano di calcio, senza alcun apporto calorico e senza com¬promettere la salute. The waters have mainly been magnesium purgative action, but also found in the preven ¬ tion indication dell'arterosclerosi because, as those containing lithium or potassium, induced a significant dilation of the arteries. In the course of magnesium deficiency is established that a deficiency syndrome can be characterized by anxiety, stomach cramps, dizziness, headache and fatigue that has been called "syndrome of neuronal hyperexcitability. The fluorinated water are defined as having a fluorine content higher than 1 mg / l and should therefore be worn for limited periods or cycles in order to avoid the risk of fluorosis. In fact, fluoride has an important protective role to dental caries, but an excess can lead to fluorosis, which is manifested by interference with stains on the teeth and the bone mineral ¬ tion. The use of these waters is not recommended for continuous periods in children for the prevention of dental caries and in pregnant women, because the first impression of the tooth is formed already in the fetus. Ferruginous waters are shown in iron-deficiency anemia, as supplements to treat martial. In the mineral iron is found either in the form of "ferric" little assorbibi ¬, that in a "ferrous" more bioavailable. The use of these waters is not recommended in patients with gastroduodenitis. Finally, for the high sodium water sodium concentration (> 200 mg / I), are contraindicated in hypertensive subjects, which must instead use water with a sodium content of <20 mg/I, e nei sog¬getti che seguono una dieta a ridotto contenuto di sale. Il pericolo per le acque in genere e in particolare per le acque minerali è costituito dalla pre¬senza di quantità eccessive di nitrati: il grado di inquinamento da nitrati è in continuo aumento. I nitra¬ti, ultima fase di ossidazione dell'azoto, costituiscono un indice di inquinamento che può essere di natu¬ra organica, dovuto alle deiezioni animali, oppure di tipo inorganico, proveniente dagli insediamenti indu¬striali (piogge acide ricche di ossidi di azoto), ma soprattutto dai fertilizzanti azotati usati in agricoltura. Il limite massimo fissato è di 25 mg/I per le donne e <10 mg/I per i lattanti: valori superiori possono provocare nei neonati la metaemoglobi¬nemia. E' bene quindi dare preferenza ad acque con bassi valori di nitrati, specialmente se sono destinate a neonati o a donne in gravidanza. Insomma dire acqua spesso non basta anche se rimane valido l’invito di berne 2-2,5 litri ogni giorno.
Streaming Denise Milani
Abstract intervention
CHILDREN AND MEDITERRANEAN DIET: GROWTH IN HEALTH
George Pitzalis
specialist in Pediatrics, Gastroenterology and Nutrition Sciences Pediatric Association of the Scientific Committee
G. Dossetti: Values \u200b\u200b"
www.giustopeso.it
In Italy 4 out of 10 children of school age are overweight or obese. In industrialized countries there is a risk that the life expectancy of children is lower than that of their parents, due to diseases arising from excess ponderale. Ancora oggi, in tema di nutrizione, l’informazione è frammentaria, talvolta incompleta e il più delle volte mediata da interessi commerciali. L’attenzione posta agli alimenti assunti quotidianamente spesso è superficiale e il cibo continua ad essere costantemente veicolo di affetto o attenzione. Intanto l’elogio della dieta mediterranea, ad opera del ricercatore americano Ancel Benjamin Keys compie 40 anni. Pane, pasta, legumi, latte e formaggi, olio d’oliva, frutta, verdure ed ortaggi, pesce e carni alternative sono i cibi più rappresentativi della tradizione alimentare mediterranea, che anche nei Paesi più industrializzati viene oggi proposta come modello ideale di alimentazione, sulla base di vasti studi epidemiologici. Esistono infatti valide prove scientifiche che un’alimentazione come quella mediterranea riduca notevolmente i rischi di insorgenza di obesità, aterosclerosi, diabete, ipertensione, malattie digestive, ecc. All’estero vengono così rivalutate le sane e più tipiche abitudini alimentari dei popoli del bacino mediterraneo, abitudini che peraltro sono state oggi da noi abbandonate, perché considerate espressione di "vita povera". Come conseguenza, oltre a spendere molto di più, mangiamo male (cioè in modo poco equilibrato) e troppo. Un esempio? 1 solo biscotto o 1 brick di succo di frutta possono apportare all’organismo anche 100 kcal che, se in eccesso rispetto al fabbisogno, possono “regalare” in just over 2 months 1 kg in weight. The typical Mediterranean foods are suitable to be easily "stews", capable of providing for themselves the nutrient supply of the usual "first" and "second" and replace them effectively and economically in one port. Typical examples include: pasta and beans (or chickpeas or lentils), a stew with potatoes, pasta or rice with seasoning meat, fish or cheese, minestrone soup with grated cheese, pizza, etc.. To follow these "unique dishes" a "second" traditional is excessive and unnecessary: \u200b\u200bit is simply the addition of fresh vegetables and fruit to make a full meal, nutritionally balanced and inexpensive. In general, the diet therapy of obesity (even in children), must first be balanced at the level of macronutrients (proteins, lipids, carbohydrates) and moderately low-calorie. Particular attention should be given school-age children: this is the age group most affected in the overweight-obesity: it is well advised to follow a balanced diet in terms of proteins, carbohydrates and lipids. In this respect, the Mediterranean diet (Italian way of eating) ensures a fair share of protein (15%), however, giving the space it deserves to carbohydrates (60%), spare no fats or lipids (25%). In practice, they may be food in the correct directions developmental age: - choose whole grains with low glycemic index (pasta, barley, rice, etc..) than those with higher glycemic index (bread, potatoes, etc..) - contain protein consumption (red meat, sausages, cheeses), promote consumption of fruits and vegetables - often use "good" fats (olive oil, fish), and some dried fruit with oily nuts such as walnuts, almonds, pine nuts (1-2 times / wk.) - flavor enhancers and flavor with lots of herbs rather than complicated sauces; maintain a good pace-hunger-satiety (best 5 meals a day), food-vary throughout the week - heavy drinking (1,0-1.5 liters of water per day) by reducing soft drinks as much as possible - take the sweets sparingly (small servings a week of sweet simple). What else? Carry out an adequate level of daily physical activity!
Who wants to soon start a large fire with small twigs (William Shakespeare) 
CHILDREN AND MEDITERRANEAN DIET: GROWTH IN HEALTH
George Pitzalis
specialist in Pediatrics, Gastroenterology and Nutrition Sciences Pediatric Association of the Scientific Committee
G. Dossetti: Values \u200b\u200b"
www.giustopeso.it
In Italy 4 out of 10 children of school age are overweight or obese. In industrialized countries there is a risk that the life expectancy of children is lower than that of their parents, due to diseases arising from excess ponderale. Ancora oggi, in tema di nutrizione, l’informazione è frammentaria, talvolta incompleta e il più delle volte mediata da interessi commerciali. L’attenzione posta agli alimenti assunti quotidianamente spesso è superficiale e il cibo continua ad essere costantemente veicolo di affetto o attenzione. Intanto l’elogio della dieta mediterranea, ad opera del ricercatore americano Ancel Benjamin Keys compie 40 anni. Pane, pasta, legumi, latte e formaggi, olio d’oliva, frutta, verdure ed ortaggi, pesce e carni alternative sono i cibi più rappresentativi della tradizione alimentare mediterranea, che anche nei Paesi più industrializzati viene oggi proposta come modello ideale di alimentazione, sulla base di vasti studi epidemiologici. Esistono infatti valide prove scientifiche che un’alimentazione come quella mediterranea riduca notevolmente i rischi di insorgenza di obesità, aterosclerosi, diabete, ipertensione, malattie digestive, ecc. All’estero vengono così rivalutate le sane e più tipiche abitudini alimentari dei popoli del bacino mediterraneo, abitudini che peraltro sono state oggi da noi abbandonate, perché considerate espressione di "vita povera". Come conseguenza, oltre a spendere molto di più, mangiamo male (cioè in modo poco equilibrato) e troppo. Un esempio? 1 solo biscotto o 1 brick di succo di frutta possono apportare all’organismo anche 100 kcal che, se in eccesso rispetto al fabbisogno, possono “regalare” in just over 2 months 1 kg in weight. The typical Mediterranean foods are suitable to be easily "stews", capable of providing for themselves the nutrient supply of the usual "first" and "second" and replace them effectively and economically in one port. Typical examples include: pasta and beans (or chickpeas or lentils), a stew with potatoes, pasta or rice with seasoning meat, fish or cheese, minestrone soup with grated cheese, pizza, etc.. To follow these "unique dishes" a "second" traditional is excessive and unnecessary: \u200b\u200bit is simply the addition of fresh vegetables and fruit to make a full meal, nutritionally balanced and inexpensive. In general, the diet therapy of obesity (even in children), must first be balanced at the level of macronutrients (proteins, lipids, carbohydrates) and moderately low-calorie. Particular attention should be given school-age children: this is the age group most affected in the overweight-obesity: it is well advised to follow a balanced diet in terms of proteins, carbohydrates and lipids. In this respect, the Mediterranean diet (Italian way of eating) ensures a fair share of protein (15%), however, giving the space it deserves to carbohydrates (60%), spare no fats or lipids (25%). In practice, they may be food in the correct directions developmental age: - choose whole grains with low glycemic index (pasta, barley, rice, etc..) than those with higher glycemic index (bread, potatoes, etc..) - contain protein consumption (red meat, sausages, cheeses), promote consumption of fruits and vegetables - often use "good" fats (olive oil, fish), and some dried fruit with oily nuts such as walnuts, almonds, pine nuts (1-2 times / wk.) - flavor enhancers and flavor with lots of herbs rather than complicated sauces; maintain a good pace-hunger-satiety (best 5 meals a day), food-vary throughout the week - heavy drinking (1,0-1.5 liters of water per day) by reducing soft drinks as much as possible - take the sweets sparingly (small servings a week of sweet simple). What else? Carry out an adequate level of daily physical activity!
Who wants to soon start a large fire with small twigs (William Shakespeare)
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