IL GELATO COME ALIMENTO 
are the ingredients used to produce ice cream like milk, eggs, cream, cocoa, fruit and nutrients derived therefrom, proteins, sugars, fats, minerals and vitamins that determine the nutritional value of this food.
especially in ice cream a base di latte si riscontra una buona presenza di proteine ad alto valore biologico, ricche di amminoacidi essenziali particolarmente utili nella funzione plastica e rigeneratrice dei tessuti.
I carboidrati presenti nel gelato sono essenzialmente di tipo semplice (lattosio e saccarosio), carburanti di rapido utilizzo a tutte le età ed in ogni occasione di movimento. I grassi apportano prevalentemente una quota di acidi grassi “a catena corta”, utilizzati dal nostro organismo come veloce combustibile, ma di cui non si dovrebbe superare un “valore soglia” del 10% degli acidi grassi totali vista la tendenza a sviluppare problematiche di aterosclerosi.
Nel gelato troviamo, inoltre, una buona quantità di vitamine A, B2, D as well as providing good dose of calcium and phosphorus from milk and egg.
Who, then, is particularly sensitive to line it should be emphasized that the ice cream, compared to other sweets and desserts, has a lower energy intake: To get an idea of \u200b\u200bice cream 100g "fior di latte" provide about 200 kcal!
But when should you eat and, especially, can also be understood as a meal replacement?
Certainly, today, in a society that continually offers food as a "problem", speaking of ice cream seems to go against ... Fortunately, the science of nutrition has come to demonize some foods in favor of another and then ... the ice cream is good and everyone!
Then, the ice may well become part of a healthy and balanced daily menu.
The summer is still the ideal season for ice cream: an Italian three concederselo reach at least 4 or 5 times a week. In this time of year especially Italians eat gelato in the afternoon and after dinner, but beware, this food is emerging as a replacement of a main meal of the day.
For those who work all day and only has an hour to devote to a midday meal that's better than a good bowl of ice cream with a good dose of fresh fruit instead of the usual sandwich!
is worth noting one last curiosity: the ice cream instead of lunch in the summer is an identical occurrence, in percentage, but instead of dinner. A trend, this still is not very stressed.
INSALATE MISTE D’ESTATE: LE VIRTU’ DI AGLIO E CIPOLLA 
The ancient Greeks were called by envious beyond live across the Aegean, "fillòfagi," that eating vegetables. And in Rome? Studies supported by the Italian table was even more green, people of philosophers and physicians, but particularly of shepherds and farmers, the Greeks and Romans knew what treasures are hidden in the green leaves and vegetables. It is generally believed - erroneously - that the vegetables are not important in our diet: you snub vegetables, maybe reserved for lunches or routine when you are not hungry. A good dose of vegetables and green leafy vegetables, however, ensures a high percentage of vitamins (especially water soluble), minerals and fiber (soluble and insoluble). Benner
repeated: "Eat green salad every day, but it's really green!" In order to emphasize the importance of vegetables in both quantity (at least 2-3 servings a day) and in quality (vegetables untreated who have taken the sun). In summer
then grows the desire of fresh foods facili da preparare e poco elaborati. Quante volte durante la bella stagione, il pasto è costituito da una fresca, appetibile e completa insalata mista!
Negli ultimi tempi poi si è assistito ad una sorta di riscoperta di antichi sapori e, vuoi per questo, vuoi per una continua ricerca di originalità, le insalate si arricchiscono di ingredienti talvolta dimenticati come cipolle e aglio (quest’ultimo usato anche per la preparazione di elaborate salse da condimento).
La cipolla, presente in numerose varietà, è sempre stata vista dai contadini di tutto il mondo come il “cibo della salute”. Ma oggi? Guai se le tenere mucose dell’uomo di oggi, abituato a cibi dal “sapore medio” dovessero be disturbed by a true flavor, strong and natural! Yet the benefits it brings are great ... One of the other concerns a glucochinino which decreases the blood sugar level (hypoglycemic effect). Moreover, it is called "intestinal broom" In fact, the cooked onion exerts a strong action on the digestive tract, as a laxative, while the raw onion acts on the kidneys as a powerful diuretic. Do not forget the important expectorant effect which facilitates the expulsion of mucus from the bronchial tubes through the throat.
Garlic, usually used in small quantities when it is tender and fresh and can be added to salads or other dishes. Its well known action anticholesterol (Especially when used in combination with other plant foods) seems to be enriched by a cancer preventive power, certainly proved a powerful antioxidant suitable for preserving the body from dangerous free radicals.
Unfortunately, cooking destroys most of the healing properties, why it is essential to eat it raw, crushed well and always accompanied by the parsley which acts as absorbent of odors.
are the ingredients used to produce ice cream like milk, eggs, cream, cocoa, fruit and nutrients derived therefrom, proteins, sugars, fats, minerals and vitamins that determine the nutritional value of this food. 
