E 'arrived last summer: the time of the sun, of joy, energy manifests.
After the winter torpor, we are going to change more or less drastically our habits, even among all those foods.
What will change, or what should change in our power with the advent of hot summer days?
Surely the first change is the total calorie intake: if the winter has led to medium-high caloric intake it is time to reduce the calories consumed with food: it is no longer necessary to "speed up the carburetor" to defend cold, rather it wants to lessen our commitment digestive preferring fresh and light.
The excess fat we do not need more, we no longer have to "isolate" the entire body with a layer of fat, and we must allow the exchange between us and the external environment more complete: the energy accumulated in winter must be open outside and free.
therefore diminish the consumption of foods high in fat, especially animal products (butter, fatty meats, sausages, fatty cheeses, yogurt, pastries, creams) and increase the revenue of mono-and polyunsaturated fats (extra virgin olive oil, fish blue, dried fruit).
We cover our tables of fruit (at least 400g per day) and vegetables (at least 500g per day). Summer Fruits and vegetables are rich in water as opposed to those typically winter because nature knows what our bodies need at any time of year. Under the scorching sun of the summer we need water and minerals (watermelon, melon, tomato), for the rays Needless to ultraviolet beta carotene (carrots, cantaloupe, peppers), issued by the sweat and the consequent loss of minerals we need natural supplements of potassium (apricots, cantaloupe, peaches).
But a warning is better than the others: drink lots of water! If in winter the average recommended amount is 1 ml per kcal consumed, in summer we get to 1.5 ml per kcal. We strongly advise against alcohol and spirits: quench little and, in part, is dissipated as heat from the body (something that certainly we do not need ...) Also, to prevent food-borne diseases often typical of this period, it is important to eat fresh foods when cooked and eaten immediately.
After the winter torpor, we are going to change more or less drastically our habits, even among all those foods.
What will change, or what should change in our power with the advent of hot summer days?
Surely the first change is the total calorie intake: if the winter has led to medium-high caloric intake it is time to reduce the calories consumed with food: it is no longer necessary to "speed up the carburetor" to defend cold, rather it wants to lessen our commitment digestive preferring fresh and light.
The excess fat we do not need more, we no longer have to "isolate" the entire body with a layer of fat, and we must allow the exchange between us and the external environment more complete: the energy accumulated in winter must be open outside and free.
therefore diminish the consumption of foods high in fat, especially animal products (butter, fatty meats, sausages, fatty cheeses, yogurt, pastries, creams) and increase the revenue of mono-and polyunsaturated fats (extra virgin olive oil, fish blue, dried fruit).
We cover our tables of fruit (at least 400g per day) and vegetables (at least 500g per day). Summer Fruits and vegetables are rich in water as opposed to those typically winter because nature knows what our bodies need at any time of year. Under the scorching sun of the summer we need water and minerals (watermelon, melon, tomato), for the rays Needless to ultraviolet beta carotene (carrots, cantaloupe, peppers), issued by the sweat and the consequent loss of minerals we need natural supplements of potassium (apricots, cantaloupe, peaches).
But a warning is better than the others: drink lots of water! If in winter the average recommended amount is 1 ml per kcal consumed, in summer we get to 1.5 ml per kcal. We strongly advise against alcohol and spirits: quench little and, in part, is dissipated as heat from the body (something that certainly we do not need ...) Also, to prevent food-borne diseases often typical of this period, it is important to eat fresh foods when cooked and eaten immediately.
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