Following on from the last health tips; ‘Olive oil’ and ‘Coffee’, produced by Susan Marshall Tomassini* two weeks ago, here we offer another couple of suggestions.
As you might already be aware, if you have been reading the previous pieces on this subject – they are meant to give small useful bits of advice on how (and why) a more balanced Mediterranean diet can improve your health and your life.
I strongly believe that your Italian home will certainly be a great opportunity to enter into a very genuine/Mediterranean way of life, especially one of our Italian properties, as they usually also allow you to access to a certain kind of community – one very much linked to the local environment.
By the way, thanks a lot to Susan for her continued support!
Of course, I would be very happy to hear if you find them interesting or if you wish any particular topic to be approached. If we can we will.
This week we talk about Fibre and Red Wine:
Whole foods such as fresh seasonal fruits (melon with ham) and vegetables (pastas and side dishes), legumes (soups, pasta with beans) and nuts (desserts, breads) form an integral part of the typical Italian diet.
These foods are all very high in fibre – the indigestible parts of plants that pass through our digestive tract relatively unchanged.
Aside from its well-known beneficial and regulatory effect on digestive function, fibre also slows down the absorption of sugars into the bloodstream (helping manage blood sugar levels and reducing the risk of diabetes), lowers cholesterol levels (reducing the risk of heart disease) and gives us a sense of satiety (helping weight control) – all good reasons to make sure we obtain adequate amounts on a daily basis.
For many of us, a typical Italian meal might not seem complete without a glass or two of delicious red wine.
Apart from the aspect of pure enjoyment, scientific studies now give us another (healthy) reason to partake in this ‘indulgence’.
Red wine contains a substance known as resveratrol, a strong plant compound that is packed with powerful antioxidants and disease fighting weapons.
In fact, resveratrol might be the key ingredient that helps prevent damage to blood vessels, reduces ‘bad’ cholesterol and prevents blood clots – which may explain why the incidence of heart and degenerative disease is dramatically less among populations who consume plenty of red wine than those that don’t.
More will be posted soon.
I look forward to discussing your comments.
Very best regards,
*Susan Marshall Tomassini, Nutritional Therapist BSc MBANT