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Smartfood:

 

 consciously choose to eat

 

Today the relationship with  food  is dominated by philosophies and ideologies. Vegetarians are growing, those who do not eat meat, or no meat or fish are animated by ethical principles as they believe that animals should be respected and that we should not raise ecological imbalances. Vegans refuse all animal-derived products, and so no milk, eggs or honey. In Italy he was born the international movement "Slow Food": enjoy local dishes, zero kilometer, linked to tradition, all in opposition to fast food. It is becoming more and more a market with handicrafts and high quality, as evidenced by the success of Eataly, the chain of stores where you sell, and you can taste some of the Italian excellences. But rather than follow the fashions of the moment, you have to win adequate food consciousness and the will to eat properly in order to remain healthy. We must take care of our body very young age, if we want to remain active in adulthood and healthy and independent for all old age. Until a few years ago you could not possibly imagine that at the table could change the destiny of our inheritance. The discoveries of recent years show that certain substances in food are able to act on the genes present in the genome, slowing aging, reducing illness, overweight and many other diseases. We are what we have inherited and which is guarded in our DNA, but we are also what we choose to be. Proper nutrition education from primary schools would guarantee us that awareness and teach us to recognize the harmful foods for our health, and to eat intelligently. Diet "Smartfood" or intelligent food culture identifies what are the good foods, less good or unwrapped according to findings from accurate scientific research. This kind of power has among its aims to protect and improve the state of health, prevent disease, without neglecting the pleasure of good food and conviviality. The intelligent power is modulated taking into account the lifestyle, health conditions and family predispositions. Every time we sit down at the table, we must be aware of the food we eat and the effects it produces in the body: the power or smart diet allows us to choose the food with the brain, without giving up the pleasures of taste.

 

 

Fermented food has a different taste, tasty, addictive, as if our inner level atavistic find himself something well known, who accompanied us throughout our evolution. a

 

birth are delivered there talent, called enzymes, responsible for our health. If we feed our bad enzymes are affected and can negatively affect the digestion and absorption of food. And 'where fermented foods may intervene thus avoiding the production of gas, lowering the intestinal pH, with a big advantage for the balance of the bacterial flora and the absorption of minerals. The use of fermented, will restore the enzyme value so you can use all sorts of foods that no longer consume for digestive difficulties (beans, chickpeas, wheat, bread, tomatoes) thanks to the action of protecting the indigenous intestinal microbiome, factor determinant for the excellent performance of the activities of

 

catabolism and anabolism. The benefits go far beyond the improvement of organoleptic qualities - digestive. Fermented products improve the health of the gastrointestinal tract, reducing allergic reactions in susceptible and certainly the incidence of some tumor types. A reference link to the fermentation is the production of cereal lysates (wheat, corn, sorghum, rice, millet, etc.). In studies, we found that their intake induces a lower incidence of inflammation of the large intestine and allergic symptoms. The modulation of activity of the immune system,

 

by bacteria, certainly not transient, but present with prebiotic support, with the possibility of

 

take root and reproduce in the gut, is supported by extensive evidence, even if there is no clear understanding of the molecular mechanisms involved in this activity. A reference particular, the inherent Lysates, must be done to phytic acid, such as natural chelating agent present in the seeds (wheat in particular) which has the task of retaining the minerals which will serve as enzyme activators. The process of lisatura, from our records, splits phytic acid phytin and inorganic phosphate, thus freeing the chelated minerals (iron, calcium, magnesium, etc.),