In front of a paste plate the taste is except and the well-being in table is served, like confirms the nutrizionisti dellInternational Paste Organisation (Ipo) in occasion of the world-wide Day of paste 2006. A special day that the experts dellIpo celebrate with a Decalogue: ten good reasons in order to taste letting it to the shoulders useless senses of guilt. Its caloric contribution, in fact, is contained.
In front of a paste plate the taste is except and the well-being in table is served, like confirms the nutrizionisti of the International Paste Organisation (Ipo) in occasion of the world-wide Day of paste 2006. A special day that the experts of the Ipo celebrate with a Decalogue: ten good reasons in order to taste letting it to the shoulders useless senses of guilt. Its caloric contribution, in fact, is contained.
Although the man efforts to hide if same the truth, the truth is a single one (we will demonstrate and it successively): we are not carnivorous. Analyzing with scrupolosity the human body and its digestive processes, not he can that to reach this conclusion. For giving un’ idea dell’ hypocrisy dell’ man and of the comedy that puts in existence in order to hide the truth, enough to reason - also for a single moment - on the way in which he eats the meat. The man is forced to disguise this food - not compatible with its organism - with an infinite amount of sauces and salsette, not before having fried it or bubbled or aged, and transformed in thousand ways. Does not become account of being ridicule? If indeed l’ man is a carnivore (like the many, indeed very many, believes), because does not eat the meat like all the other true carnivores, and that is raw? Porsi would be opportune every now and then this kind of questions, without giving all for discounted and giving credit to the other people’s opinions to scato it sluice. Many biologi and fisiologi are d’ agreement nell’ to assert that l’ man, in reality, is not physiologically ” costruito” in order to eat meat, and they offer extremely convincing tests. We see which: the class of the carnivores has a predatoria physical structure (developed claws, canines), short intestine (only 3 times the length of the log) and fortemente acid (10 times more than a normal school erbivoro); l’ short intestine, along 3 times the log, serves to avoid pauses too much extended of the ingested meat, as it is easy putrescibile. L’ short intestine, moreover, is fortemente acid because it must neutralize the meat toxic substances.
The fish is considered, to reason, an indispensable food for a correct feeding and heals. The good reasons to the base of this conviction are many. In the first place the meat of the fish goes considered, regarding the content of the essential amino acids, to the same level of the other meats but with the advantage of a better masticabilità and digeribilità, characteristics render that it adapt also for who must hold a lighter diet for problems than health, the children or the old ones. The best digeribilità than a trout respect to a bistick, in order to make an example, is however a quality of which all can benefit: from the worker who has a short interval-catering, to the sportsman who wants to keep itself light before a muscular engagement.
But it is also a other important reason: the fish numbers from its part also a lower number than calories and of fat people it saturates. The fish, of sea or soft water, have in fact generally less fat people of the meats, and also the less lean qualities, like tonno or the blue fish, have of the typical fat people polinsaturi (absent in the meat) that they influence on the excessive “viscosity” of the blood, on the coagulation and the same permeability and elasticity of the cellular walls. Currently, the recommendations of the line-guide of the feeding of all the countries agree in encouraging the consumption of the fish, proposing at least two or three meal weeklies magazine made up of this food. It seems that the council has been recepito, finally, also from the Italians that in past figured more low to the step of the European scale of the consumption, in spite of the 8000 km of coasts.
