“Today’s medicine must ask itself ‘what can we do to prevent people from becoming patients?’. Precision medicine, which presupposes a predictive and therefore preventive approach, can contribute to the answer to this question. In this sense , personalization and participation of the patient is fundamental, as is the patient’s and family history. We need to study the person, think in a precise and functional way. Having a functional approach to nutrition means approaching organic functions.” As Sara Farnetti, specialist in Internal Medicine, during his speech ‘Precise and functional nutrition to invest in health and healthy longevity’, within the panel ‘Weight control for successful ageing’ which closed the second day of the 5th international congress “Healthy lifespan – positive nutrition, antiinflammation diet, physical activity and sport”, organized by the Paolo Sorbini Foundation, and promoted by Enervit and Technogym, at Palazzo Mezzanotte in Milan.
“The strategy that works is a precise strategy for the person – adds Farnetti – and applies to all the different types of diets. In this context it is crucial to study the state of organic functions and what is put on the plate is secondary. It is the function what the organ does and the function must be facilitated and stimulated for the health of the organism”. According to the expert “you need to pay attention to the preparation of meals, cooking methods and the combination of foods to have functional nutrition”.
Cooking in oil, for example, “has a choleretic action, selects the microbiota, regulates the immune system, speeds up the digestive processes and reduces the glycemic index of the meal – assures Farnetti – A meal based on unseasoned rice and an apple instead , made up of starches, glucose and fructose which stimulate insulin secretion, promotes inflammation, meteorism and the accumulation of fat mass and sodium, slows down intestinal emptying and has a low satiety index when stirring cooked pasta with hot extra virgin olive oil and aromatic herbs, the meal not only has a lower insulin index, but also a choleretic effect, antioxidant and epigenetic action”. “If you make a low-calorie diet functional by inserting cocoa, extra virgin olive oil, nuts and seeds, you obtain a diet with the same number of calories but with a choleretic effect, an epigenetic, remineralising, antioxidant action and with a controlled insulin index” he concludes
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