August : A month dedicated to the maternal archetype

The origins of August:

“behind an emperor there is also a mother who keeps watch”

August takes its name from the first Roman emperor: Gaius Julius Caesar Octavian Augustus, better known as Octavian or Augustus, who died on 19 August 14 BC. It was after a decision by the Roman Senate that the month changed its name from the sextilis of the Romulus calendar to the August we know today.

According to history, the month originally had 30 days, but the Senate decided to remove a day from February to give the month dedicated to Augustus 31 days so that it would not be inferior to July, the month dedicated to Julio Caesar, Augustus’ great-uncle on his mother’s side, who made Augustus his legitimate heir without mentioning it in his lifetime.


As mentioned above, August is named after Augustus, but few people know that behind the name of this emperor, who was known in the empire for the climate of peace he managed to bring thanks to his many interventions, lies Atargatis, the Great Syrian Mother, known as ‘The Augusta’ or Deasura.

She was depicted as the goddess of fertility, often naked or with a fish tail, seated on a throne between two lions or sphinxes or riding a lion, a sign of the constellation in which the sun stays during the month of August.



The most important feast in Roman times during the month of August, and perhaps of the year, was the Templum Dianae, which took place on 13 August and saw all social classes, including slaves, making offerings to the goddess Diana who was ‘the mother of all’.

She was the patron saint of cultivated fields and wild herbs, worshipped as the goddess of health for the herbs and springs that cured the ailments of the common people who worked in the fields. She was thus celebrated as a mother who cared for her children, down to the humblest and poorest, giving them the necessary remedies in the nature that surrounded them.
The celebration of the goddess was so heartfelt that the Church was unable to eradicate it and made it a Christian festival linked to the “mother of all” of her cult: the Virgin Mary, celebrated on 15 August.


Magna Mater, or Mother Earth who nourishes and brings healing

It matters little whether the goddess is Syrian, Roman or Catholic because the archetype or Numen always refers to the same force and the message always remains:

“Honour the mother who nourishes, heals and brings wellbeing

and reap the rewards she generously gives you”.


Even though it is the month dominated by the Sun, the goddesses celebrated in antiquity were often linked to water, as a reminder that well-being, health and abundance are achieved through the union of opposites, the balance between them: water and fire are in fact two elements linked to transformation and healing.



take care of your body and honour it, take advantage of this moment to make peace with it and give it all the attention it deserves, thank it for everything it allows you to do every day and in this life by feeding it with good and genuine things.

Enter that temple that you all too often forget about, the inner temple where the answers you have always sought are born from the balance of inner energies, rediscovering your sacredness and rediscovering your most precious asset: life.



If you too would like to immerse yourself in an inner journey of self-awareness that will help you rediscover your inner balance, contact us , and through a free consultation with our Master Reiki Giuliana you will be able to understand which path is right for you!

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Extra Virgin OLIVE OIL

Extra virgin olive oil is one of the most important condiments in Mediterranean cuisine. It has so many benefits that it is difficult to make a complete list. It is considered to be the best of all fats, as its production process totally excludes chemical processes and the use of industrial means.

Here are the main benefits of extra virgin olive oil:

1. Prevents cardiovascular disease
One of the main beneficial effects of extra virgin olive oil is its high content of monounsaturated fats (over 70%), which are useful in preventing cardiovascular disease. It is also low in saturated fats, which can increase these risks, as well as being directly linked to increased levels of cholesterol in the blood.

2. It has antioxidant properties
Another very important property of extra virgin olive oil is its polyphenols, natural antioxidants that help protect cell membranes and prevent cancer. Each olive oil contains a different amount of the latter, depending on the quality of the product.

3. Fights diabetes
Among its many benefits, extra virgin olive oil contributes to the production of insulin thanks to its fatty acids. According to a study by the Sapienza University of Rome, the main component in reducing glucose levels after a meal is oleuropein.

4. Helps lower blood pressure
Another fundamental property, also given by polyphenols, is its ability to reduce blood pressure. According to a Spanish study, in addition to controlling blood pressure, the oil also has anti-inflammatory properties.

5. Helps prevent wrinkles and moisturises the skin
The fifth benefit of oil is that it makes the skin stronger, more nourished and moisturised when used in the form of a mask, together with honey, or as a compress (in the latter case, it can also be used on the hair to make it brighter and healthier).
So those are the 5 main benefits of extra virgin olive oil. And they are not all!
Only the best olive oils allow you to enjoy them to the full.

Extra virgin olive oil is a precious foodstuff that has been called “yellow gold” since ancient times.

Find out which is the best olive oil, the benefits it brings and how to use it correctly in cooking.

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Olive oil: characteristics and types Calories and nutritional values

Benefits of olive oil How to use olive oil in cooking

Olive oil in cosmetics

Contraindications and side effects

Extra virgin olive oil is the typical condiment fat of the Mediterranean diet and its use is a true culture.

Used since ancient times by the people of the Mediterranean, it is now appreciated everywhere and exported as a product of excellence all over the world, since it is recognised as having extraordinary properties.
Olive oil is obtained by pressing olives, the fruit of the olive tree, a plant that is typical of the Mediterranean region and presumed to have originated in Asia Minor.

This ancient plant has its roots in Greek mythology and has always been a symbol of prosperity and peace.

Olive oil: characteristics and types

When talking about olive oil it is necessary to distinguish between various types. There is a well-defined classification that allows us to distinguish between extra virgin olive oil, virgin olive oil, lampante olive oil and olive-pomace oil.

Let’s take a closer look at what this means.

Olive oil is obtained by pressing olives and this pressing can take place in different ways: this determines the final result and therefore the distinction between the various types.

Extra virgin, virgin and lampante olive oil are obtained by mechanical pressing of the olives, while olive-pomace oil is an oil that has undergone refining as it is obtained using chemical processes.

The pressing process is crucial because it determines an important parameter, which is the acidity of the oil.
The acidity of an oil represents the amount of free fatty acids present in the oil.
Oil is in fact composed of triglycerides, molecules made up of three fatty acids combined with a glycerol molecule.
In the presence of an oxidising environment this bond breaks down, releasing the fatty acids and causing the oil to degrade.
It follows that the lower the acidity, the higher the quality of the oil.
The acidity of an oil corresponds to the percentage by weight of free oleic acid, which is the main fatty acid in olive oil, in relation to the total weight of the oil, and can be indicated either as a percentage or in degrees of acidity.

In particular, olive oil is classified as: Extra virgin olive oil:

extra virgin olive oil, to be defined as such, must have an acidity of less than 0.8%;
Virgin olive oil: virgin oil has an acidity of less than or equal to 2%;
Lampante olive oil: oils with an acidity of more than 2%, obtained by mechanical pressing, are lampante oils.

Lampante olive oil: oils with an acidity of over 2%, obtained by mechanical pressing, are lampante oils. These oils are all obtained by mechanical pressing of the olives; those obtained by refining with the use of solvents lose most of their nutritional and organoleptic characteristics: we are talking in this case about olive pomace oil.

The acidity of an oil should not, however, be confused with the slightly “spicy” taste that can be detected on tasting, since acidity is a chemical parameter that cannot be perceived, but only measured in the laboratory.
That spicy taste is due to the presence of polyphenols in the oil, and is usually a positive sign regarding its quality.
In contrast, refined oils, which have undergone industrial rectification processes in order to be organoleptically acceptable, are often odourless and tasteless.

In order to obtain HIGH QUALITY oil with a low level of acidity, it is necessary first of all to extract it from olives grown in suitable conditions and on suitable soils, to harvest them in the right way and at the right stage of ripeness and to mill them within a very short time of harvesting.

Equally important are the pressing and preservation processes.
This is why extra virgin olive oil is generally quite expensive.
The best olive oil in terms of its nutritional profile is extra virgin.

Extra virgin olive oil: calories and nutritional values Being a fat, extra virgin olive oil is by nature very high in calories, providing around 900 kcal per 100 grams.
However, the fats from which it is composed are mostly unsaturated fatty acids, the main representative being oleic acid, a monounsaturated fatty acid which accounts for 70-80%, followed by linolenic acid, a di-unsaturated acid, for about 10%.

Saturated fats account for only about 14.5%, in the form of palmitic and stearic acid.
It also contains a good amount of vitamin A and especially vitamin E, two vitamins with antioxidant properties, as well as phenolic compounds. All the health benefits of extra virgin olive oil derive from this particular composition.

Nutritional values of olive oil in detail Nutritional values per 100g of olive oil: Kcal 899 Carbohydrates 0 g Fats 99.9 g Protein 0 g Fibre 0 g Water 0 g Iron 0.2 mg Copper 0.01 mg Sodium traces Potassium traces Magnesium traces Zinc traces Vitamin E 21.42 mg Retinol equivalent 36 mg Beta carotene equivalent 216 mg (source bda-ieo)

Extra virgin olive oil:
The health benefits Extra virgin olive oil is, among the foods that make up the Mediterranean diet, the one that occupies the leading role.

Although it is a fat, it has extraordinary properties from a nutritional point of view.

The particular lipid composition of olive oil, together with the presence of antioxidant compounds, gives it an important role in the prevention of cardiovascular and metabolic diseases, since it is able to act on different risk factors.
It can lower blood pressure, modulate insulin secretion, reduce inflammation and oxidative stress, and influence blood clotting.

Extra virgin olive oil has a recognised role in preventing neurodegenerative diseases and has beneficial effects on the intestine.

In short, a concentrate of virtues!

Let’s take a closer look at the properties of extra virgin olive oil.

Prevents diabetes
Extra virgin olive oil is able to regulate blood sugar levels by controlling the secretion of insulin by the pancreas, but also by regulating the sensitivity of cells to the action of insulin itself [1]. In this way, olive oil is of fundamental importance in preventing diabetes.

Fights hypertension
Numerous scientific studies show that extra virgin olive oil can play a key role not only in preventing hypertension, but also in reducing blood pressure in hypertensive patients. Phenolic compounds are thought to be responsible for this effect. [2]

Counteracts the onset of neurodegenerative diseases
Once again, it is the polyphenols in olive oil that are responsible for its beneficial effect on the brain. A diet based on the consumption of olive oil as a condiment helps to lower the risk of developing neurodegenerative diseases such as Alzheimer’s and Parkinson’s disease. [3]

Improves lipid profile
The metabolic syndrome, characterised by a combination of disorders such as hypertension, insulin resistance, overweight and an altered lipid profile, is a condition that exposes people to a high risk of developing serious cardiovascular diseases. Scientific studies have shown that in addition to acting on the factors listed above, olive oil, thanks to its composition in fatty acids, can also improve lipid balance, eliminating one of the important risk factors that characterise the metabolic syndrome. [4]

Helps against high cholesterol

Olive oil is very rich in monounsaturated fatty acids. 100 grams of olive oil contain more than twice as many as sunflower oil.
Due to its fatty acid composition, it is one of the most suitable seasonings for people suffering from high cholesterol. Extra virgin olive oil helps to keep LDL (bad) cholesterol levels under control, without adversely affecting the amount of HDL (good) cholesterol.

Beneficial effects on the intestine
Not only does extra virgin olive oil have emollient and soothing effects on the gastrointestinal tract due to the natural action of oleic acid, but the polyphenols it contains give it anti-inflammatory properties, especially in the case of disorders such as irritable bowel syndrome and colitis. These polyphenols are said to act on the molecules of oxidative reactions and inflammatory cytokines, thus exerting antioxidant effects [5].
In addition, olive oil has a mild laxative effect. To use it for this purpose, one or two tablespoons can be drunk in the morning on an empty stomach.

Antioxidant, prevents ageing
The role of extra virgin olive oil in modulating cellular ageing processes is well known, due to its content of monounsaturated fatty acids and various bioactive compounds, including polyphenols, which have an antioxidant effect. It seems that these molecules can act directly on inflammatory reactions by selectively blocking certain molecules involved in the inflammatory response, which is often responsible for cellular ageing, the cause of many inflammatory and other diseases. [6]

Protects the immune system

As well as having a fat content that makes it excellent for the prevention of many diseases, extra virgin olive oil is also rich in polyphenols and antioxidant agents, which have an anti-inflammatory effect on the body. It has been shown that, in addition to preventing cardiovascular disease, olive oil also has a protective role in the immune system and therefore in the prevention of many autoimmune diseases such as rheumatoid arthritis and lupus erythematosus, as well as inflammatory diseases such as psoriasis and irritable bowel syndrome. [7]

Helps bones

The polyphenols contained in extra virgin olive oil, such as ferulic acid, caffeic acid and coumaric acid, are able to stimulate the proliferation of osteoblasts, the cells that build the matrix of bone tissue, thus counteracting the phenomena of osteoporosis and in general the phenomena of ageing and bone degeneration. [8]

Good for children

Olive oil is an essential food in children’s diets and should be introduced in the early stages of weaning, i.e. around 6 months. Extra virgin olive oil contributes to bone formation, the myelination process in the brain and growth, and is also a good immune booster. How to use olive oil in cooking The best way to use olive oil in our dishes to get the maximum benefit from its composition is raw, so that it retains all its vitamins and antioxidants. It would therefore be preferable to cook food in simple ways and then season it with oil. Even if we have to choose a cooking oil for food, olive oil is definitely the best, as it has a rather high smoke point. We often ask ourselves whether olive oil can be used for frying. When oils are subjected to high temperatures they release potentially toxic compounds. Each oil has its own temperature, known as its smoke point, at which oxidation and chemical reactions begin to take place, releasing harmful compounds. For extra virgin olive oil, the smoke point is quite high due to the fact that it contains many monounsaturated fats, which are more stable. In addition, the antioxidant agents in which it is rich make it more resistant to these processes. This is why olive oil is excellent for frying and is preferable to other vegetable oils. For extra virgin olive oil to retain all its nutritional and organoleptic properties, it must be stored properly, i.e. in the dark, in dark glass containers if possible, and away from heat in dry places. High temperatures can inactivate the vitamins it contains. At temperatures below 12 degrees, the oil may solidify. Containers that are used must also be closed carefully after each use to minimise contact with oxygen in the air, which is always a source of oxidation and therefore possible rancidity of the oil. If you buy many litres of tins, it would be better to divide the oil into as many bottles as there are litres to reduce contact with air and avoid keeping the oil in half-empty tins. Finally, it is advisable to consume it within 12 to 18 months of the date of production.

Olive oil in cosmetics

Olive oil is widely used in the production of cosmetic products such as detergents, creams and in general body and hair care products. These products make use of the moisturising, emollient, soothing and elasticising properties of olive oil, which can soothe skin irritations and give strength and vigour to the hair and scalp.
While cosmetic companies make use of olive oil, we should not forget that it can also be used as it is, to create wonderful beauty products at home: we can use it directly on the skin for an elasticising and nourishing effect, even during pregnancy, for example, or as a moisturiser for the hands and nails. Used in a hair pack before shampooing, it will give your hair shine and vigour.

For an anti-wrinkle effect, a cotton ball soaked in a few drops of oil can be passed over the face and eye area. On the other hand, it will not only have a soothing effect but also a protective one if we use it on our skin after exposure to the sun, since its antioxidant properties protect against possible damage from exposure to UV rays. [9]

Contraindications of olive oil

Extra virgin olive oil has no contraindications and can be used by everyone. Let’s not forget that it is also the best oil to use during weaning for our children. There is only one drawback, which is intrinsic to its nature, i.e. the fact that it is composed exclusively of fats: as we have seen, it is very high in calories, so it should be used carefully, respecting the recommended quantities, which for a healthy adult correspond to about 30 grams per day, or about 3 tablespoons. However, the recommended 30 grams refers to its exclusive use, not in combination with other fatty condiments and always as part of a healthy, balanced diet.
Those who are overweight should therefore stick to the quantities specified by their nutritionist or not exceed the recommended dose.

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Jurado-Ruiz E, Álvarez-Amor L, Varela LM, et al. Extra virgin olive oil diet intervention improves insulin resistance and islet performance in diet-induced diabetes in mice. Sci Rep. 2019 Aug 5;9(1):11311. doi: 10.1038/s41598-019-47904-z. PMID: 31383924; PMCID: PMC6683141.
Saibandith, Bandhita et al. “Olive Polyphenols and the Metabolic Syndrome.” Molecules (Basel, Switzerland) vol. 22,7 1082. 29 Jun. 2017, doi:10.3390/molecules22071082
Salis C, Papageorgiou L, et al. Olive Oil Polyphenols in Neurodegenerative Pathologies. Adv Exp Med Biol. 2020;1195:77-91. doi: 10.1007/978-3-030-32633-3_12. PMID: 32468462.
Venturini D, Simão AN, Urbano MR, Dichi I. Effects of extra virgin olive oil and fish oil on lipid profile and oxidative stress in patients with metabolic syndrome. Nutrition. 2015 Jun;31(6):834-40. doi: 10.1016/j.nut.2014.12.016. Epub 2015 Jan 3. PMID: 25933490.
Sánchez-Fidalgo S, Sánchez de Ibargüen L, et al. Influence of extra virgin olive oil diet enriched with hydroxytyrosol in a chronic DSS colitis model. Eur J Nutr. 2012 Jun;51(4):497-506. doi: 10.1007/s00394-011-0235-y. Epub 2011 Aug 27. PMID: 21874330.
Serreli G, Deiana M. Extra Virgin Olive Oil Polyphenols: Modulation of Cellular Pathways Related to Oxidant Species and Inflammation in Aging. Cells. 2020 Feb 19;9(2):478. doi: 10.3390/cells9020478. PMID: 32093046; PMCID: PMC7072812.
Santangelo C, Vari R, Scazzocchio B, et al. Anti-inflammatory Activity of Extra Virgin Olive Oil Polyphenols: Which Role in the Prevention and Treatment of Immune-Mediated Inflammatory Diseases? Endocr Metab Immune Disord Drug Targets. 2018;18(1):36-50. doi: 10.2174/1871530317666171114114321. PMID: 29141574.
Melguizo-Rodríguez L, Manzano-Moreno FJ, et al. Bone Protective Effect of Extra-Virgin Olive Oil Phenolic Compounds by Modulating Osteoblast Gene Expression. Nutrients. 2019 Jul 25;11(8):1722. doi: 10.3390/nu11081722. PMID: 31349732; PMCID: PMC6722737.
Budiyanto A, Ahmed NU, Wu A, Bito T, Nikaido O, Osawa T, Ueda M, Ichihashi M. Protective effect of topically applied olive oil against photocarcinogenesis following UVB exposure of mice. Carcinogenesis. 2000 Nov;21(11):2085-90. doi: 10.1093/carcin/21.11.2085. PMID: 11062172.

WINE : Properties and Benefits

Wine is an alcoholic beverage made from grapes that is rich in polyphenols and, if drunk in moderation, is useful against cardiovascular disorders, metabolic syndrome, diabetes and dementia.

Let’s find out more.

Properties and benefits of wine

Wine is obtained from the alcoholic fermentation of grape must and contains various substances, some of which have pharmacological effects that are known or being studied.
Wine is mainly composed of water, which is present in a percentage of about 90%. Then there is the alcohol, which can vary from 4 to 15%.

Among the beneficial components of wine are polyphenols; clinical studies on these substances have associated them with a reduction in the risk of cardiovascular disease and of developing tumours or neurovegetative disorders.

The benefits of polyphenols are attributed to their ability to combat oxidative stress, which is at the root of the aforementioned diseases.

According to studies already carried out or in progress, wine has a positive effect on metabolic syndrome, diabetes, dementia and cancer.
It also has a beneficial effect on bones, joints and the gallbladder.
Despite the beneficial effects attributed to wine, its consumption should not be exaggerated; its alcohol content should not be forgotten.

Wine, allied to
Heart, vessels, bones, gallbladder.

The link between wine, exercise and heart health.

Interesting facts about wine

* The name wine, according to one of the most popular theories, comes from the Sanskrit word vena, meaning to love.
* The Latin Venus (Venus) is also derived from the same term.
* Bonum vinum laetificat cor hominum, we read in the Old Testament.
* Hippocrates said: ‘Wine is extraordinarily appropriate for man if, in health as well as in sickness, it is administered judiciously and in the right measure, according to each person’s constitution’. Wine has been considered the health drink par excellence for hundreds of years.
* It has also been used as a disinfectant, anaesthetic, tonic and diuretic. Today, wine is at the centre of much scientific debate and is widely studied in medicine; however, many aspects remain to be investigated and the diatribes between supporters and detractors are more open than ever.
* Are you familiar with the French paradox? This terminology was coined after a scientific study showed that in France the incidence of cardiovascular disease is lower than in other populations with similar eating habits, i.e. those consuming a high amount of saturated fats.

This lower incidence was explained by the presence of wine in the French diet.

For a wine dessert

Peaches in red wine, an old recipe, but always current.

You need only 4 peaches (4 percoche are also fine),
one tablespoon of sugar
three glasses of red wine,
a cinnamon stick.

Boil the wine with the sugar and cinnamon, add the peaches, peeled and cut in half, and let them cool first at room temperature and then in the fridge for at least a couple of hours.
Serve at the end of the meal instead of dessert.

Drink yes, but well

We often talk about the benefits of wine, but before going into the subject, it is important to make a premise: wine is an alcoholic beverage and, as such, should be consumed in moderate quantities.

The reasonable upper limit is two glasses a day for men and one glass a day for women, preferably during main meals and never on an empty stomach.

The difference between the recommended consumption in men and women depends on the different biological characteristics of the female organism, which can eliminate about half as much alcohol as men.

They should not drink alcohol (and therefore not wine either):
* people who are about to drive a vehicle;
* anyone taking drugs that can interact with alcohol, e.g. antiepileptics and psychotropic drugs;
* pregnant women;
* children under the age of 16. Why 16 years? Before that age, the enzymes capable of assimilating alcohol are completely absent. These enzymes reach full maturity around the age of 21.

The benefits of wine on the heart and brain

That said, according to the extensive scientific literature, wine is good for the body and especially for the health of the cardiovascular and cerebrovascular systems. It also seems to have the power to prolong life; several epidemiological studies have shown that moderate wine drinkers live longer than teetotalers and heavy drinkers.
Numerous clinical and epidemiological studies have emphasised the protective effect of wine on the heart and blood vessels.

Polyphenols, particularly resveratrol, are responsible for these benefits. However, not all wine is the same; antioxidants are present mainly in aged reds, much less so in young wines and whites.

The components of wine act at various levels:
* they have an antioxidant and anti-ageing effect;
* they have a positive effect on cholesterol, triglycerides and basal glycaemia;
* inducing an increase in tissue sensitivity to the action of insulin;
* have a fibrinolytic and antithrombotic action.
A protective role of wine has also been suggested for Alzheimer’s disease and other degenerative diseases of the nervous system. Again, this is due to antioxidants, particularly resveratrol.


The benefits of wine on other organs

But the benefits of wine do not end there.
Moderate intake of wine seems to have a beneficial effect on bones, counteracting osteoporosis in both men and women. Some studies have suggested that white wine has a positive effect on preventing rheumatic diseases; this benefit is said to be due to two substances – tyrosol and caffeic acid – which counteract inflammation.
The benefits of red wine have also been suggested for gallstones and certain types of cancer. We will have to wait for further studies to confirm this.

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Wine-based cosmetics

Why does wine have beneficial properties for the skin and how can we use the benefits of wine in DIY cosmetics?

Here is the answer and cosmetic recipes based on red wine

Have you ever heard of wine therapy?

In many beauty farms, beauty experts offer treatments based on wine and must with the aim of combating skin ageing and promoting microcirculation, as well as detoxifying the body, helping weight loss and reducing stress levels.

Let’s take a look at 1 cosmetic recipe and then explore its properties for the skin.

Wine scrub for light legs
With this scrub, the skin of your legs will appear smooth and soft and you will be able to combat problems related to poor circulation, such as orange peel skin, swelling of the lower limbs and the appearance of capillaries.

> Two tablespoons of raw cane sugar.
> one tablespoon of coarse salt
> three tablespoons of grape-seed oil
> one tablespoon of Cabernet or Merlot
> five drops of cedar essential oil
> two drops of cypress essential oil
Transfer the salt into a wide-mouthed container.
Add the oil in which you have previously dispersed the drops of essential oil.
Add the wine and mix well. Use the scrub immediately in the shower on wet skin. Massage the scrub in circular motions, starting at the ankles and working your way up to the buttocks. Repeat the scrub once a week.

The benefits of vines for the skin
For some time now, beauty farms have been offering cosmetic treatments based on red wine, including baths, scrubs and masks based on wine, must and grapes to combat skin ageing, eliminate dead cells and stimulate blood circulation.

The use of wine for beauty may seem unusual, but the benefits of vines for the skin have long been known and both grapes and vine leaves are used in cosmetics.

Grapes, the fruit of Vitis vinifera, are rich in sugars, minerals, vitamins A and C and B vitamins.

The red grape, dried and powdered, is used as a natural colouring agent in cosmetics, giving them antioxidant properties.

Grape seeds are used to extract grape seed oil, which is rich in linoleic acid, oleic acid and vitamin E.

Grapeseed oil is an emollient and regenerating oil with antioxidant properties, useful for treating mature skin, regulating sebum production in oily and combination skin and nourishing dry, thin hair.
Vine leaves also have beauty properties: the extract obtained from red vine leaves contains tannins, anthocyanins, flavonoids, resveratrol and vitamin C and has a powerful action on venous circulation, as well as antioxidant properties.
Wine has cosmetic properties similar to those attributed to the other parts of the plant: wine therefore has an anti-ageing effect, benefits circulation and has a cell renewal effect on the epidermis.

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The extraordinary properties of TOMATOES

Tomatoes, the simple fruit with a thousand beneficial properties.

Rich in antioxidants, it helps cardiovascular health, the waistline, eyesight and is counted among the foods that are potentially anti-cancer.

Tomatoes are one of the most typical foods of the Mediterranean diet.

Raw or cooked, used in a thousand recipes, they are almost never missing from our tables.

Summer is the best time to enjoy them raw, while during the colder months we can take advantage of the benefits of tomato preserves.

Cooking brings out some of the beneficial properties of tomatoes.
Tomatoes, thanks to their qualities, bring numerous benefits to the body. To paraphrase an old proverb, we could say that ‘a tomato a day keeps the doctor away’.

Botanically speaking, tomatoes are a fruit in the truest sense of the word and are considered one of the symbolic vegetables of the summer season, when they reach full maturity. The summer months are a great time to get the family together and try your hand at making homemade tomato sauce so that you’ll have some in your pantry for the rest of the year. Find out about the benefits and calories of tomatoes.

Tomatoes can also be dried and preserved in oil. That’s why it would be a good idea to consume more of them (unless you have an allergy to them and also watch out for a nickel allergy in some cases).

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Read more…

The benefits of tomatoes:

Tomato calories
Tomatoes are a fruit rich in water, vitamins and minerals, but low in calories. Even those on a calorie-restricted diet can usually eat tomatoes without any problems, as 100 grams of fresh tomatoes provide only 18 calories. We take advantage of fresh tomatoes when they are in season to enrich our diet with these precious vegetables.

Benefits for the heart
Consumption of tomatoes is linked to a 29% reduced risk of heart disease. Tomatoes, provided they are organically grown, are considered to be a natural medicine for the prevention of heart disease and more.

Vitamin C content
Tomatoes are rich in vitamin C, an element considered essential for the proper functioning of our immune system, which the body should therefore take on a daily basis in order to protect itself from disease. The WHO states that the daily intake of vitamin C should be 45 mg. 100 g of ripe tomatoes contain 25 mg, while 100 g of tomato paste contains 43 mg. (Source)

Lycopene content
Lycopene, a powerful antioxidant, is considered a highly protective food for our bodies against degenerative diseases linked to the ageing process. Lycopene protects us from genetic damage and the resulting diseases. The lycopene content of tomatoes is 11 mg/100 g in the flesh and 54 mg/100 g in the skin. (Source )

Anti-cancer properties
The key nutrients contained in tomatoes, including the aforementioned lycopene, give them proven cancer-preventive properties, particularly for colon and prostate cancers.

Slimming properties
The consumption of tomatoes can be considered suitable for all those who need to undertake a slimming diet. They are said to help the body lose weight. This is because tomatoes are said to stimulate the production of the amino acid carnitine, which is used by the body to convert lipids into energy.

Prevention of osteoporosis
According to some experts, a lack of lycopene during the menopause can lead to osteoporosis. It is therefore advisable to consume foods rich in lycopene at any age as a preventive measure (unless individual contraindications apply). In addition to tomatoes, lycopene is contained in foods such as watermelons, persimmons and grapefruits.

Controlling cholesterol
Tomatoes are considered to be a food that helps the body keep cholesterol levels in the blood under control. Consumption of tomatoes is therefore considered suitable for those who have this need. Other foods that can help lower cholesterol are oats and spinach.


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Sight protection
Tomatoes are good for the eyes and eyesight, which they are able to protect due to their beta-carotene and lutein content, which can repair them from degenerative diseases. Broccoli, aubergines, pumpkins and courgettes are other foods that are particularly recommended for protecting the eyes and vision.

Digestive properties
Tomatoes are able to promote good bowel function due to their content of plant fibres, such as hemicellulose and cellulose, which are particularly present in its skin. This is why the consumption of tomatoes is often recommended for those who suffer from constipation and a sluggish bowel.

Diuretic properties
Because of its high water content, tomatoes can stimulate diuresis, especially when eaten fresh and raw, without the addition of salt. Other typical summer foods that can help purify the body by eliminating excess fluids are watermelons, melons and cucumbers.

Contraindications of tomatoes
Like all foods, however, tomatoes have some drawbacks.
They are rich in solanine, a substance which, if consumed in large quantities, is harmful to the body. It should be noted, however, that the solanine content is inversely proportional to the degree of ripeness. Naturally ripened tomatoes in season contain less solanine than tomatoes out of season.
Tomatoes are also rich in histamine, a substance that can cause allergic or pseudo-allergic reactions, even severe ones, in predisposed individuals.
Tomatoes can cause heartburn and are contraindicated in cases of gastric irritation, gastroesophageal reflux and other disorders of the gastrointestinal system where the intake of acidic foods is not recommended.


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CHOCOLATE : History, Production and Health Benefits

Chocolate is not only tasty, but if consumed in a conscious way it is also an ally of our health. Discover its properties, nutritional values and some interesting facts about the “Food of the Gods”!

Raise your hand if you don’t eat chocolate at least once in a while! Of course, there are those who like it more and those who don’t, but for many people chocolate is a food that is almost impossible to resist: prepared from cocoa butter, the fatty part of the cocoa beans, to which powdered cocoa beans, sugar and other optional ingredients such as milk, almonds, hazelnuts or other flavourings are added, chocolate is the comfort food par excellence!

There are many types to suit everyone’s taste, from dark chocolate, milk chocolate, white chocolate, raw chocolate, salted chocolate and chocolate with added nuts.
Chocolate is such a good and tasty food that it has earned the nickname of “food of the gods”:

this is how the Mayas and Aztecs defined it, who, aware of its many properties, reserved “Xocoatl”, a drink produced from cocoa beans, flavoured with pepper, chilli, cinnamon or other spices, only for certain classes of the population, such as royal families and warriors.
Long demonised because it is considered the cause of obesity, acne, intestinal problems and cellulite, chocolate is actually a food which, if consumed in the right quantities and chosen for its quality, is an important source of beneficial substances for our health!

Let’s discover together the history of chocolate, how it is produced, what its properties and benefits are, and above all how to choose a quality chocolate.

Who invented chocolate?

The history of chocolate is very old and began many years ago when the Mayans and Aztecs were the first to cultivate cocoa, using it not only to produce a delicious drink for the wealthy but also as a currency.

It was in 1502 that cocoa was brought to Europe by Hernan Cortes, and after an initial phase of scepticism it became a medical remedy used to ‘cure’ all illnesses.
Later, chocolate lost its scientific value and became simply a foodstuff, first reserved exclusively for the richer classes and then, after the industrial revolution, a food for everyone.
By the end of the 1900s, consumers were once again questioning the properties of cocoa beans, and it was shown that the doctors and apothecaries of the past may not have been so wrong: moderate consumption of quality chocolate is not only satisfying, but can have real health benefits!

How is chocolate made?

The process of making chocolate is quite simple: the cocoa beans, also known as cocoa beans, are dried, roasted and ground; roasting is essential to allow the aromas of the cocoa to come through.

When processed, the cocoa beans produce three different products:

* Cocoa paste, which is obtained by first coarsely and then more finely grinding the beans. This process brings the dough formed to a temperature that makes it a mixture with a liquid, buttery consistency, which then congeals.
* Cocoa butter, the fattest part of the cocoa beans, is extracted by grinding them using large presses. Filtered and purified, it is clear in appearance and is the decisive element in the chocolate’s meltability.
* Cocoa powder, which results from the further grinding of what remains of the cocoa beans after the butter has been extracted.
The cocoa paste is passed through the kneading machine together with the cocoa butter and sugar (and powdered milk in the case of milk chocolate). At this point, conching takes place, which consists of alternating phases of stirring at high temperatures and resting, and tempering, i.e. lowering the temperature to around 30° to stabilise the product. The mixture is then placed in moulds and stored and wrapped in different formats.

The most valuable chocolate is cold-processed, because it is not subjected to temperature changes and thus retains all its properties.
Modica chocolate, prepared without the addition of cocoa butter, has a special processing method. Modica chocolate is produced according to an artisan method that involves beating the cocoa beans and sugar on a heated lava stone, producing a raw paste which is poured into moulds and pressed to conform to the mould and lose any air bubbles. On tasting, this chocolate is grainy and crumbly and has a different aroma to classic chocolate: the amount of cocoa is always over 65% and can be flavoured with cinnamon, vanilla, dried fruit flakes or other spices.

Dark, milk, white and gianduja chocolate: what are the differences?

Dark chocolate

Dark chocolate is characterised by a percentage of cocoa paste of no less than 43% of the total weight, to which cocoa butter and sugar are added in quantities relative to the final product to be obtained. For extra dark chocolate the percentage of cocoa paste must be even higher, up to 85-90% in the case of bitter or extra bitter.

Milk chocolate

Milk chocolate is made by adding powdered milk to cocoa paste.

First produced in Switzerland towards the end of the 19th century, it is now the most widely sold chocolate in the world. Compared to dark chocolate, it is richer in sugar and contains milk fat.

White chocolate

White chocolate is produced from cocoa butter with the addition of milk, vanilla and sugar: it does not contain cocoa paste.

Gianduia chocolate

Gianduia chocolate comes from a Piedmontese recipe first made in 1865, based on cocoa paste, Gentili delle Langhe hazelnut powder and sugar. It can be found in dark or milk chocolate.
Nutritional properties and benefits of chocolate
Chocolate is a highly energetic food and provides between 530 and 575 Kcal per 100 g: despite this, it has nutritional properties that enhance its consumption and which may vary depending on the concentration of cocoa and the presence of milk or other ingredients.
Contrary to what one might think, milk chocolate is lower in calories than 85% dark chocolate, but while the calories in milk chocolate are mainly related to sugars, in dark chocolate most of the energy comes from good fats which do not affect cholesterol levels.
As most of the beneficial properties of chocolate are related to cocoa, the higher the percentage of cocoa, the more beneficial nutrients it contains, particularly dark chocolate over 65%:

Health Benefits

  • It is a good source of iron, phosphorus, potassium and magnesium.
  • It provides a good quantity of polyphenols (flavonoids), substances with antioxidant action capable of preventing cellular ageing: we find around 50-60 mg/100 g in dark chocolate, 10 mg in milk chocolate and practically nothing in white chocolate. By counteracting the rise in LDL cholesterol, blood pressure and inflammation, polyphenols are very useful in preventing cardiovascular problems.
  • Increased production of serotonin: this hormone contributes to a good mood, but beware that in high doses it can trigger migraines.
  • Provides more stimulating substances such as caffeine and theobromine (up to 35 mg per 100g): these substances in small quantities can be extremely useful, but a high intake should be avoided, particularly in pregnancy and breastfeeding, in the presence of anxiety and irritable bowel syndrome or in cases of tachycardia or arrhythmia.
    Contraindications of chocolate
    In general, chocolate is contraindicated for:
  • Those who suffer from migraines.
  • Those suffering from irritable bowel syndrome, anxiety disorders, tachycardia and arrhythmia.
  • All those suffering from digestive disorders such as gastritis, reflux and hiatal hernia, because it promotes relaxation of the oesophageal sphincter and increases reflux, which leads to irritation of the oesophageal mucosa.
  • Those who need to optimise calcium absorption because, being rich in oxalates, it complexes calcium in the intestine, promoting its elimination in the faeces.
    How to choose good quality chocolate?
    In order to fully enjoy the benefits of chocolate, it is advisable to:
  • Prefer products with as high a cocoa paste content as possible: those who do not particularly like a bitter taste can start by consuming 65% dark chocolate to allow the palate to get used to the characteristic aroma.
  • Avoid chocolate with added fats other than cocoa butter: as we have already seen, cocoa butter, despite its high amount of saturated fats, does not provide cholesterol.
  • Prefer chocolate with a small amount of added sugar, preferably unrefined, and avoid products with added sweeteners.
  • Prefer products without added flavours other than vanilla, cinnamon or other spices/herbs.

How much chocolate to eat?

By now it should be clear that it is also possible to consume chocolate on a regular basis, with beneficial effects on health: it is essential to choose quality and moderate quantities. LARN recommends an average portion of 30g, but beware!

This quantity has been established with sporadic use of the food in mind: if you want to eat chocolate on a daily basis, it would be better to limit the portion to between 5 and 15 g, depending on your energy requirements, which will obviously be higher for sportsmen and women and all those who lead an active life.

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The 5 properties of TARALLI – Nutritional Values

Apulian taralli are one of the most popular baked goods of all, and this is because they are

something simple but good at the same time. Tasting one of the many types of taralli pugliesi takes you back to Puglia with just one bite and that’s why everyone loves them.
These products are as simple as the recipe for taralli.

They are usually made by mixing water, flour, extra virgin olive oil and white wine.

Various variations include fennel, onion, sesame, pepper and other spices to enrich the taste.

When you taste a tarallino, you immediately think of Puglia and its many gastronomic delights, but you are also eating a rich and complete baked product, since it can be considered a substitute for bread at the table.

But what are all the properties of taralli? If you answer this question, you will understand that this product is not only good, but also nutritious and can be eaten on any occasion, although always in moderation.

All the properties and benefits of taralli: here’s why to eat them

Here is a list of the 5 most important properties of taralli. When you think of this baked product, an oven and the smell of freshly baked bread often come to mind. This is another reason why taralli are so popular. All that’s left to do, therefore, is to point out their properties.

1. They can replace bread. This statement must be followed by a clarification.

If you want to use taralli instead of bread, you must remember that they contain oil and therefore you must reduce the amount of oil in your lunch. It should also be remembered that taralli generally contain more calories than fresh bread. So be careful with the quantity and type of tarallo you eat.

2. Excellent nutritional properties. Taralli are highly energetic, with energy coming from both the carbohydrates and lipids they contain. It should also be pointed out that there are more or less low-fat versions of this baked product, so care must always be taken with the ingredients they contain. However, if they are only made with olive oil, taralli do not have a negative effect on cholesterol.

3. They have a good fibre content. Taralli contain a lot of fibre, which is why they are also good for intestinal health and proper transit. Especially the wholemeal version, this food is a real cure-all. One must always remember that fibre is important and must be included in one’s daily diet. They serve both to improve intestinal transit, as outlined above, and to help the metabolism by promoting the proliferation of the bacterial flora, as well as increasing the sense of satiety. It is therefore easy to see why taralli should be included in your diet.

4. They are genuine. Taralli are a typical product of the Apulian tradition and are made with products from this land. Therefore, a simple recipe but enriched with excellent extra virgin olive oil of the best quality makes this baked product nutritious and, above all, genuine.

5. They are tasty. One of the properties of taralli is that they are extremely tasty, which is why everyone, from North to South, is crazy about them. Anyone who eats a taralli cannot help but think of Puglia, its flavours and the magical atmosphere that this region offers. For this reason, taralli are among the most popular foods of all. Whether it’s an aperitif or a simple snack, breaking the hunger pangs by eating a small amount of taralli is always a winning idea.

As mentioned, this is a baked product which, if well made, is nutritious and energetic. You should therefore be very careful about the ingredients they contain.

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Taralli, nutritional values: how to choose the right amount to eat

As is well known, taralli are small golden circles made from a dough created with simple ingredients typical of the area of production. These are water, flour, white wine and excellent evo oil, a product that brings to mind the flavours of Puglia.

Specifically, this baked product is produced in two stages. Before baking, however, a sort of vermicelli of dough is created, the vertices of which are superimposed to give the typical shape of the tarallo.

Looking at the nutritional values of tarallo, we can say that they are similar to breadsticks, croutons, crackers. However, a big difference is that, in typical recipes, taralli are not made with lard but with high quality olive oil, which makes them lighter and less fatty.

100g of classic taralli have about 60/70% carbohydrates, 10% protein and the rest lipids.
However, you should not exaggerate. You should therefore always calculate your nutritional requirements and include taralli in your diet, taking into account the other foods you eat. As suggested, if you eat taralli at lunchtime, perhaps instead of fresh bread, always remember that they contain oil and, therefore, you must reduce the overall amount of this element.

How many calories do taralli pugliesi have?

You should never exaggerate, but this is a rule that applies to all foods. It should also be borne in mind that the calorie intake of taralli varies according to the recipe, but it is around 400 kcal.

When not to eat taralli: contraindications

Let’s now see what the contraindications and side effects of eating taralli might be. As mentioned, it is a product very rich in carbohydrates and lipids, which is why those following a slimming diet should limit their consumption of this food. Even those on a special diet to combat hyperglycaemia and type 2 diabetes mellitus should not consume this type of food.
In their traditional version, taralli are also not suitable for coeliacs, who will have to buy products suitable for their needs, but can opt for another version of flour suitable for them.
On the other hand, there are no contraindications for those with lactose intolerance, since traditional taralli do not contain milk.


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Wholemeal ORECCHIETTE – Benefits- Recipes

Wholemeal vs white pasta

As explained above, the main difference between the two types of pasta lies in the manufacturing process.
The calories are more or less the same (353 calories for white pasta compared to 324 for wholemeal pasta), but wholemeal pasta is considered healthier than white pasta due to its lower fat content and high fibre and complex carbohydrate content.
Wholemeal pasta also has a higher proportion of vegetable proteins, which are very important for the body’s functions.

To summarise, the advantages of wholemeal pasta over white pasta are:

* it is a complete food because it contains all the parts of the grain
* it contains vitamins and minerals
* it is rich in fibre (which helps intestinal transit)
* it has a higher protein content
* it tends to satiate more
* it is less caloric
* It has a lower glycemic index.
* It reduces the absorption of fats and cholesterol.

How wholemeal pasta tastes

Because of its organoleptic properties, whole-wheat pasta has a very different flavour from white pasta. Strong, intense and persistent, it ‘tastes like wheat and forest’. At first, it may be difficult for some people to get used to this new taste.
Does wholemeal pasta make you lose weight?
Strictly speaking, no. We have seen that its caloric intake is very similar to that of white pasta. However, it remains a very useful food for those trying to keep their weight under control because:

* the fibre gives a greater sense of satiety and therefore allows you to reduce portions
* The presence of fibres slows down the assimilation of carbohydrates, thus reducing the accumulation of fats.
Whole-wheat pasta contains all the components of the wheat grain, making it a nutrient-rich food that is perfect for a healthy, balanced diet.

But what are all its advantages? Let’s look at them in detail.
* It has a slightly higher protein content than traditional pasta (+12%).
* It has slightly fewer calories than traditional pasta (this should not be taken as an excuse to consume more!).
* It has a high content of water-soluble vitamins (especially group B and E) and minerals (potassium and magnesium in particular).
* It is rich in dietary fibre (up to 5 times more than traditional pasta), which promotes intestinal regularity.
* It contains complex carbohydrates
* It has a good content of proteins and amino acids, which are essential for the growth and repair of the body’s tissues and structures.
* It gives a greater sense of satiety.
* It slows down the absorption of carbohydrates, thus helping to prevent the accumulation of fat, constipation, cholesterol and nervous hunger.
* It has a low glycemic index, which means it stays full for a long time and can even be eaten by diabetics.
* It is rich in antioxidants and enzymes, which have a very positive effect on the intestine and are very useful in preventing cardiovascular disease.
The reasons why it is better to eat wholemeal pasta rather than white pasta can be summarised as follows:


Whole-wheat pasta is healthy and rich in nutritional properties, but it is not suitable for everyone. In particular, it should be avoided by people with delicate intestines who suffer, for example, from irritable bowel syndrome, in which case it may be useful to try the semi-wholemeal variants.

In general, it is best not to overdo it, as excessive consumption of insoluble fibre can lead to intestinal fermentation.


Tasty and nutritious, rough but delicate, dark and slightly speckled, or white and green, pasta always has its own distinctive flavour, opening the doors of taste to new combinations.

Here are some ideas for bringing a good, balanced but tasty pasta dish to the table:

● orecchiette wholemeal pasta with prawns and courgettes, the ideal recipe for a fresh and refined summer meal

● Tagliatelle bianche e verdi or orecchiette wholemeal pasta with pepper cream: a first course with strong flavours that plays with textures


● orecchiette wholemeal pasta with pumpkin and lettuce pesto, a dish with autumnal colours, nutritious but light







● white and green tagliatelle with cheese, a great classic for winter Sundays.

● and how can we forget the characteristic Apulian dish: orecchiette with turnip tops, perfect for any occasion.

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PASTA : White or wholemeal? Benefits and differences

It’s not fattening, it’s good for your body and mind: here’s the manifesto signed by the world’s leading specialists

Pasta is not fattening, on the contrary, it is beneficial to health and is essential for the diet of athletes.

Specialists and scientific committees have dismantled one of the urban legends according to which pasta makes you fat and is an enemy of the scales.

This is a real hoax that, among other aspects, does not take into account the high environmental sustainability of one of the dishes that symbolises the Mediterranean diet.
In fact, science has laid down in black and white the healthy properties of pasta and carbohydrates in general, which are essential for preventing chronic diseases and obesity. The manifesto in favour of pasta is contained in the Scientific Consensus Statement “Healthy Pasta Meal”, signed by twenty scientists from nine countries around the world during the World Pasta Day & Congress in 2015 and still relevant today.

A list of twelve points that dismantles the fake news on the subject, confirming that pasta is not fattening thanks to a very low glycemic index.
The twelve points – Here is the document signed by the world’s leading specialists from, among other countries, Italy, the United States, France, Portugal and Brazil.

  • Scientific research increasingly supports the importance of a complete diet, rather than the consumption of individual foods.
  • Pasta is a key component of many traditional dietary patterns, such as the Mediterranean diet, whose validity is scientifically proven. Most dietary patterns based on plant-based foods help prevent and slow down the development of serious chronic diseases, bringing greater health benefits than current Western patterns.
  • Many clinical studies confirm that it is excess calories, not carbohydrates, that cause obesity. Diets that promise weight loss may demonise a wide range of healthy fats, proteins and carbohydrates. However, all three of these macronutrients are necessary, in the right balance, to achieve a personal healthy diet that anyone can follow throughout their lives. In addition, diets that are very low in carbohydrates may not be healthy, especially in the long term.
  • Pasta gives a greater sense of satiety for longer. If the portion size is correct and the seasoning is not too caloric, a plate of pasta can have a moderate calorie content.
  • In an age when diabetes and obesity take the lion’s share of the world’s attention, pasta dishes and other low-glycemic foods help control blood glucose levels and weight, especially in overweight people. The glycemic index is a factor in the healthiness of carbohydrate-rich foods. The way pasta is made has beneficial effects, as the production process reduces the glycaemic response. Wholemeal pasta, with a higher fibre content, is also a good option.


  • Pasta is a healthy and affordable choice, available in almost every society. Promoting the affordability and accessibility of pasta dishes can help overcome the prejudice that healthy foods are too expensive.
  • Healthy pasta dishes are a tasty way to eat more vegetables, pulses and other healthy foods that are often overlooked. Pasta is also a tool for introducing other foods from the Mediterranean diet (i.e. other cultural traditions), especially in the case of children and adolescents.
  • Pasta dishes feature in culinary traditions around the world, as they are like an artist’s canvas: they are versatile and easily adapted to local and national seasonal ingredients.
  • Most people can eat pasta and do not have to choose a gluten-free product unless they have a correctly diagnosed gluten-related disorder. For those who are intolerant or allergic to gluten or suffer from coeliac disease, there are gluten-free alternatives.
  • Pasta is a simple plant-based food with a low environmental impact.

  • Consumption of pasta is recommended for those who are physically active and particularly enjoy sport. Pasta, like other cereals, provides carbohydrates and is also a source of protein. For better physical performance, pasta can be eaten unseasoned or with little seasoning before a workout or with other foods after sporting activity. High-protein, low-carbohydrate diets are not recommended for active people.
  • Doctors, nutritionists and other health professionals should educate consumers to favour varied and balanced pasta dishes for good health.

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Wholemeal pasta:

Whole-wheat pasta has now become an integral part of many people’s diets.

It is good and healthy, thanks to its high fibre and nutrient content.
But what are its characteristics and real benefits?

Let’s discover them together

Wholemeal pasta: how it is made

Durum wheat wholemeal semolina pasta is obtained through a mixture of durum wheat wholemeal semolina and water. The adjective “wholemeal” indicates that the semolina used is not subject to the refining process that is carried out to obtain white flour (type 0 and 00). In wholemeal flour, the grains are milled as nature intended, together with their outer coating.
All the components of the grain (bran, endosperm and germ), which contain important nutrients for the body, are therefore preserved.
Nutritional values of wholemeal pasta

100 g of wholemeal pasta provides 324 Kcal, broken down as follows:

* 66.2 g of carbohydrates
* 13.4 g of protein
* 2.5 g of lipids
* 11.5 g of dietary fibre
A portion of 80 grams of wholemeal pasta provides:
* 24% of the fibre that should be taken per day according to the recommended daily allowance (RDA)
* 39% of the iron
* 38% of phosphorus
* 22% of zinc


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BEER : Description, Properties, Benefits

Beer, whose name comes from the Latin bibere and means drinking, is a very old drink, whose moderate consumption helps to maintain good health.

Let’s find out more about it.

> What is beer?
> 2. The properties and benefits of beer
> 3. Beer, an ally of
> 4. The use of beer in cooking
> 5. Curiosities about beer

What is beer?

A cold beer on a hot summer’s day is one of life’s little pleasures.

Beer is very popular, and not only in Germany.

Every Italian consumes about 28 litres a year.
It is a very old drink; the first records date back to Babylonian times.

The traditional ingredients for making beer are malt, hops and yeast.

The malt, which by law must not be less than 60%, is usually barley, but can also be made from other cereals, such as wheat or corn.
An important characteristic of beer is its foam, which protects it against the oxidising action of oxygen and thus serves to maintain its aroma for longer; the presence of a good, stable foam is a sign of quality and freshness.
Beer should be served at a temperature of between 7 and 10 degrees.

Properties and benefits of beer

Beer has numerous properties that derive from its composition. It contains a good proportion of vitamins and minerals and an excellent calcium-phosphorus ratio , while the sodium content is very low. For these reasons it has a diuretic effect.
Hops contain several types of flavonoids that have been shown to have anti-cancer properties.

In particular, it contains xanthumol, a substance that appears to be useful in inhibiting the proliferation of cancer cells in certain types of carcinoma. Not all beers contain a high amount of xanthumol, but only those with a high hop content.
Thanks to its polyphenol content, beer also has antioxidant properties.
However, it must always be remembered that beer is an alcoholic beverage and should therefore be consumed in moderation.
The richest and therefore most beneficial beer is raw, i.e. unpasteurised. Beer, allied to Cardiovascular system, kidneys.

A recipe

Beer is often used in cooking to prepare tasty dishes, a classic being beer chicken, used, albeit with some variations, throughout Europe.

It can be prepared as follows.
Sauté the carrots, celery and onion, fry the chicken cut into pieces and season with salt and chilli.

Pour in the beer, which should preferably be blond (the quantity depends on the size of the chicken; for a quantity of meat suitable for four people, half a litre of beer is usually needed).
Cover the pan and cook for about half an hour, then remove the lid and continue cooking until the beer is completely absorbed.

Interesting facts about beer

To make beer, the barley grains are put into water to germinate until they have the necessary moisture and then germinate. This produces the malt, which is then roasted in the oven.
The colour division of the beer into blond, red and dark depends on whether the malt has been roasted to a greater or lesser extent.
After roasting, the malt is ground and put into water. The wort is then brought to the boil and filtered; hops are added at this stage. The wort is then cooled and fermented in tanks.

During fermentation, yeast is added, which causes the maltose in the mixture to be transformed into ethyl alcohol and carbon dioxide.
Depending on the yeast used, low- or high-fermentation beers are obtained. After fermentation, the beer is left to mature for several weeks in special containers.

Hop properties

Hops have always been a part of the history of many Nordic peoples, not only for brewing, but also for their remarkable properties, since hundreds and hundreds of different active ingredients have been analysed in them over time.
It can act on the nervous system as a hypno-inducer and mild sedative, excellent for fighting insomnia, headaches and many forms of gastritis and gastric reflux of nervous origin.
It also supports the work of digestion, helps alleviate menopausal complaints and aids skin and hair regeneration. This historic use has led to it being included in the National Galenic Formulary in blends with other herbs for sedative and calming herbal teas.

Instructions for use

The hop plant has over 100 active ingredients, including numerous terpenes, bitter acids, tannins, flavonoids and phytoestrogens which can be used both internally and externally.

hop infusion is ideal for aiding sleep, combating headaches and soothing coughs and stomach pains.

To prepare it, you need 5 g of dried hop cones per 250 ml of water.
A cup of the infusion up to three times a day after main meals is sufficient to obtain the beneficial effects, for example as a remedy for insomnia or to calm coughs.
For internal use, we can find dry extract capsules to be taken during the day according to the dosage indicated on the packaging.
Natural products such as mother tincture, powder and other single-dose remedies are also available, all derived from the substance extracted from the female hop flower, known as lupulin.
Its properties are still aimed at combating insomnia, nervousness, dysmenorrhoea and digestive problems.
EXTERNAL USE: The infusion is also excellent for compresses in case of dry skin, muscle aches and inflammation. Very effective lotions can be obtained by concentrating the infusion.

Contraindications of hops
Among the many active ingredients of hops, some are not recommended for use during pregnancy, hormone treatment, or when taking drugs or alcohol.

If barbiturates are used, it is not recommended because it adds to the effect by increasing the duration of sleep

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The 5 Elements: When Nature Reveals Her Secrets to Us

The 5 Elements theory is universal


In Aristotelian physics, the first constituents of the Earth were the four Elements: Air, Earth, Fire, Water; and they were also for many ancient cultures across the world; to these was added a fifth: Ether or Quintessence, a pure element assimilated to Spirit, to the divine, capable of insufflating life, or rather, “the preserving life force of the memory of forms”, the substance of the Anima Mundi.

The Elements still form the basis of creation for many currents of thought linked to nature and the mystery sciences, and permeate the life of the human being who would still appeal to the knowledge of which the elements are the guardians in order to evolve.



“The earth proper, the pure earth, hovers in the clear sky, where the stars are, in that part called ether by those who are in the habit of discussing these matters; that which continually flows into the earth’s cavities is but a sediment of it. We who live in these pits are not aware of it and believe that we are high on the earth, as one who, being at the bottom of the sea, believes he is at the surface and, seeing the sun and the other stars through the water, mistakes the sea for the sky.”
(Plato, Phaedo, LVII)





Although slightly different from the Aristotelian elements, we can find the theory of the 5 Elements in China, in Wu Xing, a principle of Taoism also used in martial arts such as Tai Chi, Kung Fu and Qi Gong, in which the ultimate goal of the practitioner is to become one with the elements of nature, with the “inner way of the Universe”, drawing from practice the vital force, Chi, to achieve health, strength, vitality and supreme knowledge.




The fifth element: the stone of the philosophers, the quintessence



Even in alchemy, an ancient science that studied the Elements in depth to distil lapis philosophorum, the philosopher’s stone, we can find the theory of the 5 Elements. The ultimate purpose of lapis was to confer the elixir of long life capable of healing all illnesses (the universal panacea, the “true medicine”), and to confer immortality and omniscience, to sublimate the corruptible into supreme perfection.

The method for “finding” the lapis was codified in the acronym VITRIOLVM: Visita Interiora Terrae Rectificando Invenies Occultum Lapidem Veram Medicinam, “Visit the interior Of the earth, by rectification, you will find the hidden stone, the true medicine”. The word “Rectificando” was both the cornerstone of the alchemical formula and a portal to an even more mysterious knowledge; in fact, it referred to an important element of the Lurianic Kabbalah, the Tikkun or Tiqqun (“rectification”, “repair”).



The Tikkun is an operation that aims to liberate the sparks of holiness exiled in the physical creation and bring them to evolution through the 5 evolutionary stages called Olamot, the 5 Worlds. The basis of this operation of liberating the divine spark, or “quintessence” as it was called by the alchemists, is the harmonic union and understanding of the Elements within man as well.



“This art is partly natural and partly divine or supernatural. For at the end of the sublimation there germinates, by the mediation of the spirit, a resplendent white soul, and together with the spirit itself it ascends into heaven. And this is clearly and manifestly the stone […]” (JUNG C. G., Psychology and Alchemy, p. 359-360).


How to discover the power of the Elements within yourself



The mystery science behind the theory of the Elements considers man as part of nature, which is why the Elements would be outside, but also inside us. From this perspective, the work carried out by the ancient alchemists, the sages of the animist and shamanic cultures, the learned wisdom of the East, would be similar, that is, it would consist in bringing together the Elements within oneself, harmonising them to release their supreme essence: the fifth Element, the Quintessence, the Spirit, the Anima Mundi, the Lapis, the elixir.

Each culture has given this wisdom a particular form, but all require that the work done externally is a reflection of the work done in our interiority.

How do we learn to recognise the Elements within ourselves?
What steps are important to take in order to take the first steps on the path of knowledge?



Water said: “Flow, do not stagnate. Life is constant movement, it does not stop.

Fire has said: Transform, do not remain motionless in the void of apparent calm. Life is a fire, a constant crackling.

Air said: – Free yourself, melt, detach yourself from all that prevents you from being and flying free. Life is a sigh, a breath, a moment.

The Earth said: – Rise, raise your branches and flourish. Life contains the mystery of every seed and the ancient wisdom of all forests.

The Heart has said: Open, expand and love. Love all that your infinite soul embraces. Life, if it does not contain and is not contained in love, is not life”.

(Ada Luz Márquez in Susurros de la Tierra)

We can feel and perceive every day around us, listening to the voice of nature around us, perceiving the nature we embody.

What could we discover? Life, the essence that permeates every living being in the world, the spark of holiness, the divine presence,

the Anima Mundi within us.



If you are interested in this path, write to me and book your Inner Journey: Connect with your soul through the 4 natural elements.

Discover your 5 elements

The appointments will be online with interesting daily exercises, meditations and much more!

Let yourself be transported

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