MUFFIN WITH MINT AND ROSEMARY, FOR A TRAINED MIND

Mint and rosemary, this is the title of a famous song by Zucchero Fornaciari , the artist was aware of the surprising properties of these two herbs have always been used in cooking to flavor and flavor of our dishes?

But the therapeutic properties of mint are known since ancient times, the Egyptians, for example ointments prepared with its resinous juice then used for the storage of corpses. The mint name has origins dating back to the mythological nymph Mintha, who loved Persephone by Hades was transformed from a humble plant, but could not deprive her of the sweet and intoxicating scent that it was the nymph Mintha . In the eighteenth century , the scholar Lemery said to derive from the name of the mint-mens mentis , probably because of its ability to stimulate the functions of the mind , and the days of our confirmation of this surprising ability .

Dr. S. Farr and the team of researchers at Saint Louis University School of Medicine, Missouri, have analyzed the properties of mint and rosemary discovering how these two herbs are able to improve and enhance the cognitive responses. During the experimen , the researchers administered to laboratory rats , suffering from cognitive deficits similar to those of Alzheimer 's, extracts of rosemary and mint.

The administration of these extracts rich in antioxidants with a high concentration , produced an improvement in the ability of learning and memory in three different tests, while lower levels of the extract, the results were less clear .

The conclusions of this study are truly amazing , these extracts rich in carnosic acid and rosmarinic acid , would then be able to significantly reduce the deficit in mild cognitive impairment and oxidative stress in areas of the brain to learning and memory .

Eating mint and rosemary therefore slow down the age- related cognitive decline and so tackle diseases like Alzheimer's. Well stated, however, that these experiments , having been conducted on laboratory mice , are not able to provide detailed information on the doses and on how the consumption of these herbs are able to improve the ability of learning and memory in humans. Despite the indications are not yet clear , use mint and rosemary more frequently in the preparation of our dishes is a good habit, their heady scent will certainly be able to awaken our senses and our minds , if indeed Mint and Rosemary have inspired by the verses of Zucchero Fornaciari might also inspire us.

As usual, a tasty recipe can enhance the aromas and flavors of mint and rosemary,

Muffin flavored with mint and rosemary :

For the muffins (about 12) :

250 gr. flour or cornstarch

2 eggs

200 gr. ricotta

160 gr. Parmesan

1 packet of yeast

salt

milk ( in the chaos in which there is need for a softer dough )

For the cream :

6 sprigs of rosemary

some mint leaves (about 10 )

20 gr. blanched almonds

20 gr. pine nuts

1 clove of ' garlic

Extra virgin olive oil

salt

In a container mix everything for the preparation of the base of the muffins , combine the second compound of mint and rosemary , stirring the whole.

Add the yeast and use the muffin tins , bake at 180 degrees in preheated oven for about 30-35 minutes.

Bon appetit !

Andrea Busalacchi

FRUIT SALAD OF BLUEBERRIES, RASPBERRIES AND STRAWBERRIES: ELIXIR OF YOUTH

Remain eternally young was  Meryl Streep's desire in the movie "Death Becomes Her " , and also that of the rest of us "mere mortals"!

However stopping the time machine is not feasible undertaking but contain them and counteract the effects on our organism . Number one ally in this sense is , as always, Mother Nature and its beneficial fruits . Today, in particular, we want to dwell on the unique properties of blueberries, raspberries and strawberries , the latter already celebrated by the Romans, who named as Fragrans because of their intoxicating scent .

The strawberries were the undisputed protagonists of the banquets that were held during the festivities in honor of the Roman God Adonis , whose death was mourned by Venus so copiously that her tears came to earth in the form of hearts, so the strawberries were born . Blueberries, raspberries and strawberries would be a real concentrate of wellness and prevention, this is what emerged in a recent study, conducted at the University of Barcelona from the Spanish researcher Cristina Andres Lacueva and colleagues. The study, conducted in the Chianti and eponymous title "Ageing in Chianti ," he had as protagonists 807 subjects ( men and women) 65 years of age and over .

Lasted twelve years, the study evaluated the effects of polyphenols on ' body and used as a biomarker concentration of urinary total polyphenols (TPU) , noting that people with a diet rich in polyphenols ( > 650 mg / day) not only had low probability of developing chronic diseases , compared to those who introduced in their diet lower amounts, but their overall mortality was reduced by 30%. The polyphenols therefore would act as a real elixir of youth , being able to counteract the effects of harmful substances such as free radicals and to limit inflammatory states that are at the origin the onset of chronic diseases. To stay young and long-lived , it is therefore necessary to resort to magical positions , as did Meryl Streep with consequences often unpredictable and unpleasant , but little follow simple rules such as food consumed daily blueberries , raspberries and strawberries delights for the palate, food for mind , youth for your body .

Our elixirs, can be contained in a simple salad of strawberries, blueberries and raspberries. Here 's the recipe:

Ingredients for 2 people

100 grams of strawberries

100 grams of raspberries

100g blueberries

1 pineapple

1 tablespoon brown sugar

Juice of 1 orange

Preparation: Wash and dry the fruit, put it to soak in a container with brown sugar and orange juice for about 30 minutes. Serve in pineapple , cut into 2 parts and properly drained.

Bon appetit !

Andrea Busalacchi

CAVIAR AND OMEGA-3 HELP SENSITIVE SKIN

Used for years in the fight against aging, omega-3 are now considered useful for combating and preventing the discomfort of sensitive skin

So many times in these pages we talked about the phenomenon of " sensitive skin " . An issue very present in our society, affecting every year more and more people, and that can occur at any time of their lives. Unfortunately, the triggering reason behind this phenomenon, is not classifiable as a single cause , but rather in a series of causes that with time slow to a synergistic effect. We know definitely that the sun , the wind, the temperature changes and the use of cosmetics agents may accentuate the problem and sensitive skin needs special care and forethought . The difficulty lies in the fact that often the cutaneous manifestations are diverse and not always pathological . These include redness, peeling, dryness, itching, allergies, burns, premature formation of wrinkles. This leads us to act in a proper and timely manner, acting on their own symptoms in an attempt to reduce them as much as possible . The first rule to the base of each treatment is skin hydration , water is the only element without which no physiological process is able to function , a deficiency leads to dysfunction elementary that can translate in a slowing of the processes endogenous repairers . Suffice it to say that a dehydration of only 10% can cause major disturbances at the level of elasticity and plasticity of the skin, thus compromising the ability to adapt skin . To this can be remedied by introducing in the diet about 1.5 / 2 liters of water between meals , consuming fruits and vegetables in season and using good cosmetic products , being careful to choose between occlusive and non- occlusive . The difference consists in the capacity or less of the cosmetic product to block the normal transpiration of water through the skin , favoring its accumulation inside (occlusive phenomenon) , compared to the ability to facilitate binding to the epidermal surface of the water by the aid Alpha hydroxy acids at low concentration or particular sugars such as trehalose (non-occlusive phenomenon) . Generally, the choice should be made according to the degree of dehydration and aging of our skin, younger skin may not require an occlusive effect .

Alpha_linolenic_molecule  Omega -3, are a category of essential fatty acids indispensable for the correct functioning of the organism . Their anti-inflammatory power may be of help in cases of skin sensibileMa the hydration alone is sometimes not enough , especially when they accompany the phenomenon of sensitive skin there are some pathological conditions such as psoriasis , allergic dermatitis or seborrheic dermatitis, or abnormalities in keratinization ; in these cases beyond the traditional proper medical care , there are natural substances that when added to cosmetics or pharmaceutical products for topical use, can alleviate the symptoms. Recently introduced in the cosmetic field there is the extract of caviar , which thanks to its high concentration in Omega 3 , helps the cells of our skin to be more resistant and elastic , thereby contributing to improve the natural barrier function of the skin . This action could be accompanied by a good natural anti-inflammatory effect , exerted for example from an extract of licorice, which topical level , is able to prolong the anti-inflammatory response of our organism , slowing down the degradation of endogenous cortisol ( a hormone produced by our body, anti-inflammatory ) . Speaking so , naturally , it greatly reduces the possible reaction of our body called rebound effect or rebound effect , ie a systemic response that can offset or cancel the beneficial effects induced artificially , this situation can occur , for example, when you using an excessive cortisone -based creams . Finally , we recommend the use of mild cleansers that do a little persistent foam and which respect the physiological pH , all in order to preserve part of the hydro-lipid film skin (outer layer that forms on the skin) is indispensable for the maintenance of a healthy skin .

SALAD OF BLUEBERRIES AND RED GRAPES, A CURE FOR WINTER

With the arrival of the winter season and the cold weather , it is important to strengthen our immune system in order to limit , and why not to avoid the small but annoying ailments typical of the period .

Nature, even in this case, contributes to our well-being by providing foods such as blueberries and red grapes has always been known for their health properties .

During different periods in history blueberries have been used for wide variety of purposes , such as the Gauls and Celts , they used to use the berries of a cranberry color for the clothes, the women of the Roman Empire in the water instead inserivano which were bathing in order to promote the ' tan , while the greek physician and botanist Dioscorides used to treat dysentery.

But reaching nowadays , blueberries and red grapes have been the subject of study by researchers from the Linus Pauling Institute Oregon State University , where they were analyzed 446 substances in blueberries and red grapes , of these only two , resveratrol and pterostilbene , have shown ( in this study ) really interesting therapeutic properties .

Both of these substances work synergistically with Vitamin D stimulates the formation of cathelicidin, a substance present in the body , produced mainly by neutrophils (cells of our immune system ) and some epithelial cells. This type of cells belong to the innate immune system type , that is the first line of defense of our body active against any type of pathogen attack. The cathelicidin therefore, acts similarly to an antibiotic, strengthening our natural defenses against pathogenic bacteria .

From these results we can deduce that include blueberries and red grapes in our food supply, especially here in times when our body is weaker , it may be an appropriate choice , and as usual we propose a simple and tasty recipe made ​​with blueberries and grapes

Salad of blueberries and grapes

INGREDIENTS:

· 300 g of white grapes

· 300 g of red grapes

· 200 g of blueberries

· 400 g of whole wheat bread

· rocket

· nuts

FOR THE DRESSING

· 300 g of white grapes

· 6 tablespoons of olive oil

· 1 large lemon

· Salt and pepper

Preparation:

For the dressing , mix the grape and pass through a tissue , add the lemon juice, salt and pepper. Only then add the oil with vigorous stirring

Dice the bread , brush with extra virgin olive oil and toast lightly in a pan (be careful not to form black areas on the bread ) .

Mix all the salad ingredients and condiamo with the emulsion prepared , serving all with the toasted bread.

Enjoy your meal!

Andrea Busalacchi

SUSHI, PRECAUTIONS AND INSTRUCTIONS FOR USE

Now a real fashion , sushi has invaded Italy (it was now ... ), composed mainly of rice , acidulated with rice vinegar, and a series of ingredients that varies depending on the type of request , now is a dish that There is a little ' everywhere.

Probably imported from China in the seventh century BC, is a variant of an ancient method of preserving fish in the Eastern Churches , where the latter still raw , was kept alternating layers of salt and rice and pressed for a few weeks . At the end of this period was left to ferment for a few months .

Today the recipe that is proposed to us in reality has very latest , we are talking about 1800 AD when Yohei Hanaya began to prepare morsels of rice flavored with vinegar over raw fish , hence the spread of the pot and the birth of all its variants . But my attention today is paid to the processing of the plate and in particular the storage and handling of the fish, which conceals many pitfalls that should not make us complacent .

The law in Italy (853/ 04 and 854/ 04) requires that fish processing by restaurateurs, must be preceded by a precise heat treatment, ie : they must be frozen at a temperature not higher than -20 ° C in parts of the product for at least 24 hours ( ... ) fishery products to be consumed raw or almost raw . This method tends to prevent parasites from fish , or of infectious diseases caused by parasites , or transmitted , in the specific case we speak mainly of:

Pseudoterranova decipiens ( Anisakis)

Diphyllobothrium latum

Clonorchis sinensis

Also do not forget the problem of heavy metals (especially mercury) much more common in large fish predators , but here's a list in descending order of types of fish where there is a greater amount of mercury :

• grouper
• orange roughy
• swordfish
• shark
• Mackerel ( real)
• Sea Bass
• croaker
• halibut
• Tuna ( canned albacore )
• Tuna ( fresh bluefin )
• Salmon trout
• bluefish
• lobster

This should not worry us, but directing us to a more informed choice by referring to these simple instructions :

• Always ask for the origin of the fish
• Not to serve raw fish marinated or without prior heat treatment
• In the case of breast-feeding, pregnant women and small children , to avoid excessive consumption of fish at risk mercury

A parenthesis should be opened on the accumulation of mercury from the body , and this depends mainly on what we expose ourselves to the contaminant and the speed with which it eliminate once introduced .

Unfortunately, this "speed" is contained in our DNA , in a particular polymorphism that allows us to eliminate this metal more quickly through increased production of glutathione , an antioxidant enzyme capable of binding mercury and make it eliminated. This enzyme can be stimulated through the intake of certain dietary supplements , such as NAC , or the N- acetyl-cysteine ​​, a derivative of the amino acid cysteine ​​by the strong antioxidant capacity , synergistic with that of glutathione and able to promote the synthesis of same . This should not lead us to consider the NAC a remedy , but just remember that a possible aid must always be evaluated with appropriate staff as your doctor or pharmacist . But back to the sushi, in case you want to prepare it at home, make sure that your freezer reaches -20 ° C or use of smoked fish or prepared vegetarian sushi (a variant not to be underestimated ) .

Here's the recipe for the preparation of rice :

Ingredients

• 1200 ml of water
• 1020 g of rice ( sushi rice grains to small and round )
• 200 ml rice vinegar
• 100 g sugar
• 20 g of salt
• 10 g of seaweed

Preparation

Remove the starch present, rinse the rice in a large bowl until the water becomes clear . At this point the rice well in a dry filter. Put the rice in a pot with water and seaweed , and cook over medium heat for about 10 minutes, then lower the heat and continue for 12 minutes. After cooking , leave everything in the pot for at least 10 minutes , leaving the lid. Meanwhile, put the rice vinegar in a saucepan with the sugar and salt and let it melt slowly over low heat (avoid boiling ) . After 10 minutes, remove the algae from rice and pour the rice in a wooden container, on which pour the sauce made with vinegar. Mix everything together and cover with a cloth until cool . At this point you just need to prepare your favorite sushi .

Enjoy your meal!

Andrea Busalacchi

MALE INFERTILITY AND THE MULTIVITAMIN SUPPLEMENTS

The problem of male infertility is on the increase all industrialized countries , in particular Italy is among the last in Europe ( at least according to a Spanish study ) , for " semen quality ." According to these data would lead to decrease by 5% every decade , the amount of sperm .

Accusing the lifestyle of industrialized countries, does not fully explain the problem but surely affects markedly : psycho-physical stress , pollution, smoking , alcohol abuse , imbalanced diet and use of cosmetic products and detergents of poor quality.

In this regard I quote a study Sicilian who analyzed the incidence of malformations of the genitourinary male ( isospadie ) , which showed that the frequency with which standard ( 3 in 1000 ), would be doubled or even quadrupled (12 in 1000 ) in areas heavily polluted by the chemical ( one examined was Augusta) , in addition to this you add up the following data analyzed on a large scale : 30 % less than the quantity of sperms in the past 15 years, 10% more properties or abnormal sperm .

In this bleak picture , fortunately scientific research is bringing to light many results, obtained also by integrating nutritional studies , with very encouraging data , let's see : a group of New Zealand research , analyzed the couples undergoing treatment for infertility , where the men were given a supplement of vitamins and minerals in these couples there was a greater likelihood of conception.

A close correlation , it adds an Austrian study , where men with at least one year of infertility for 3 months were subjected to an integration of an antioxidant mix ( CQ10 , vitamin E , folate , glutathione , selenium, L-Carnitine and L- arginine ) .

The results were encouraging:

33.3 % of ejaculate volume

+215.5 % Concentration in the sperm cell

+83% Of sperm motility

23% of cells with normal form

These data do no more than confirm the important role of supply ( rich in antioxidants) and nutritional supplements , but I remember that for the use of supplements is always advised to first consult your doctor .

Andrea Busalacchi

THE CHOCOLATE AND ITS ANTI-AGING PROPERTIES

Chocolate as we know, has ancient origins (about 4000 BC ), but the Maya were the first to cultivate around 1000 BC, the value of mystical and religious , was consumed as a drink with a procedure similar to that for the preparation of tea .

The taste is very bitter and unpleasant , he had his first " correction of taste " only in 1600 when the monastic orders Spaniards added to this drink , vanilla and sugar.

It took another 200 years to get to the first chocolate bar commercial, produced in England and perfected in the rest of Europe. Since then, several variants were born , including the pasta Gianduja ( chocolate and chopped hazelnuts and toasted ) in Turin , milk chocolate and dark chocolate in Switzerland, and finally in 1946 the hazelnut cream in Alba , the famous Nutella (which could not be cited).

But in addition to having a taste much appreciated by many , chocolate is a good food from a variety of health properties . Today we focus on a particular chocolate , made with a method well known in Sicily , in particular in Modica , ie the cold working .

My attention moves on a particular production realized by Sabadi Simone Sabaini , which was able to revisit the chocolate giving it a new face. It is the line " quality of life ", or chocolate combined with other natural substances , in order to enhance some properties already present in the mother product to ensure a high nutritional value.

Among the many variants of the product ( Leisure, Youth , Gender , Health , Optimism ) , as an expert in Anti -Aging , I can not talk about what Youth. The chocolate Youth caught my attention , for the interesting combination of its ingredients : Pasta bitter cocoa - Origin: Ecuador, whole cane sugar , açaí berries , rose hips , red orange extract, grape seed extract, green tea .

In this variant enhances the natural anti-aging ability of cocoa, due to the presence of polyphenols (substances with strong antioxidant properties ) through the combination with Acai berries , rose hips, grape seed extract and green tea. The interesting note , the findings of a study that was carried out in collaboration with the University of Ferrara, where he was evaluated the antioxidant capacity of this product.

The result is really interesting , chocolate Youth , thanks to the addition of other foods antioxidants and through the process of cold working , preserves antioxidant capacity of about 70,000 ORAC units per 100 grams of product. ( the ORAC test is a standardized method , which allows to evaluate the antioxidant potential of a food ) .

The ' American FDA or the Agency for Food and Medicines American, has established a value of ORAC units to be taken daily , this value is around 5000 units , from a quick calculation you can see that only 7.14 grams of chocolate Youth are needed to meet our daily dose of antioxidants. This moderate amount allows us to cover a good anti -aging without affecting too much on our budget calories ( only 32 calories per 7 grams of product). One last tip ? Wear it 30 minutes before a meal, will help keep the line. But of this , we will discuss in a future article ! In the case of cocoa also want to enjoy a meal , I found a recipe from interesting combinations and low glycemic index.

" Artichoke hearts chocolate "

Ingredients

250 g of artichoke hearts

25 gr fresh chives

0.5 dl of white wine

50 grams of tomato sauce

25 grams of cocoa powder

salt and pepper

nutmeg ( fresh grated )

extra virgin olive oil

1.5 cups vegetable broth

Preparation:

Fry the spring onions , chopped , add the artichoke hearts cut into six parts, still fry the artichoke hearts along with the onion, when they are dry enough , add the dry white wine ( good quality ) and let it evaporate, then add two cups of vegetable broth and bring to a half cooked, cooking over low heat then add the tomato sauce and cook , stirring with a wooden spoon on the tomato begins to emerge when the oil add the cocoa to rain and a glass of vegetable broth salt and pepper , finish cooking while stirring.

Serve hot on a bed of lettuce and bacon as an appetizer or as a side dish , simple accommodation close to game dishes .

Enjoy your meal!

Andrea Busalacchi

WHY NOT EVERYONE IS FAT? THE ANSWER IS IN OUR INFANCY

Those of us in life are not getting in front of the classical consideration: "But because he / she does not get fat while I just eat a little 'more you see it now?" The answer that we give ourselves almost certainly is as follows: "will be the constitution!" well this is not so, or at least is only partly true, if we are fat or less tells us (in the indicative mood) our past as children.

A Swedish research has shown how the amount of fat cells (body fat) is determined in childhood, and during adulthood the number of these cells remains unchanged, at most you can have variation in the order 10% a year until you get to a replacement of about 50% in 8 years. What does this mean? Well, the fat cells are "decided" during our childhood, and in the course of our lives these mainly ONLY undergo a volume change (enlarge or reduce), which is why some people find it difficult to lose weight, and not just take up the rhythms unhealthy regain their weight.

Fortunately, if guided by a good doctor, you have the chance to benefit from tailored treatments, that in these cases may be the only solution. In short, the basal metabolic rate, lifestyle and nutrition, among several different individuals, are not the only discriminating factors between a fat person and a thin, simplifying we can say that if when I was a child and I have accumulated 1000 (random number) fat cells, I'll have more difficult to become obese than those who owns 100000 (random number), you should spread the culture of the baby fat is not health synonymous, because if he is fat, you probably will have consequences when he grows up.

Andrea Busalacchi

CAKE OF LENTILS AND AMARANTH, A GREAT RECIPE FOR THOSE WHO GO ON BIKE

Use the bike even occasionally could make a difference to the welfare of our physical , specifically enough to give up a minimum of 10 minutes by car or sedentary activity per day , for optimum benefits.

 This is what we are told by the American College or Sports Medicine , where a study shows how to make 3.2 to 4.8 km per day can strengthen our health , all should be included in a physical activity plan of about 150 minutes per week ( much of which is derived from riding ) .

The results are visible especially in the cardiovascular , body weight and the problems related to obesity , which we know today afflicting an increasing number of people.

A weekly program of physical activity is crucial to complete the beneficial effects of a healthy diet and lifestyle as correct as possible. And it is physical activity that is now included in the food pyramid , just to indicate that it is imperative not only eat well, but at the same time to "move " in an intelligent and appropriate for your physique.

The same Italian food pyramid is associated with physical activity classified into 3 levels :

- Base level , to combat a sedentary lifestyle , that is, walk at least 30 minutes a day at a brisk pace , even in a non- continuous , every day of the week

- Intermediate Level , for a lifestyle more active , where you can practice sports at least 2-4 times per week (gymnastics , swimming, dance , soccer , etc. )

- Upper level , for a lifestyle sport that is practiced 1-2 times a week very intense physical activity .

The important thing is to practice at least one of these levels , according to our possibilities and our way of life.

But back to the bike, this could very well replace the famous minutes devoted to the walk , but also to do it here , in case you decide to replace a portion of the journey effected daily with the car , I can not advise you to keep food in shape and ready for a bike ride , without feeling heavy.

First of all it is important to eat about 2 hours before , in this case we will take a meal (breakfast) where we will eliminate any type of added sugar ( also take advantage of a type of vegetarian breakfast ) :

- Wholemeal bread or slices wholemeal bread ( excellent supply of fiber, with a lower glycemic load than white bread )

- Maple syrup (great source of simple sugars and useful in the prevention of type 2 diabetes )

- Seasonal fruit or fruit juice (called the - fact , for a supply of vitamins antioxidant)

- Green tea ( for a substantial contribution of polyphenols with anti -aging , useful during a physical effort ) or coffee (even decaf)

As you can see , I did not mention milk and dairy products to aid digestion and avoid feeling weighed down , but if you still do not have trouble digesting dairy products , you can replace the bread with yogurt and whole grains suitable for breakfast.

Finally , I found a recipe for you (vegetarian - vegan ) to be able to perform occasionally , excellent for breakfast , this one to replace the portion of bread and maple syrup , but without gluten, classic butter and sugar (sucrose ) :

Cake of lentils and amaranth

100 g amaranth flour

100 g almond flour

80 g rice flour

80 g flour, red lentils

120 g of soy cream

50 g of fructose (alternatively replace with honey )

30 g of potato starch

10 g of cinnamon powder

one packet of baking powder

water as needed

The process remains the same as any preparation similar , then pour all compenti solids , cream , and finally water and yeast . Bake at 180 degrees for about 30 minutes .

Enjoy your meal!

Andrea Busalacchi

FIGHT THE GREY HAIR WITH ANTIOXIDANTS

The hair have always been considered a symbol of virility ( male ) and seduction ( female ), but also a symbol of a culture and a way of being , just think that in China haircut was a disgrace , in France the long hair was the prerogative of the nobles and why not, the invincibility of Samson was tied to his own long hair.

But besides being a symbol, are very often also an indicator of the age , linked to the characteristic properties of the hair to become gray or white in time.

The color of the hair is due to melanin, colored substance of which we recognize two types : eumelanin , dark ( hair blacks ) , and pheomelanin , clear ( blonde hair, golden, red ) . In blonde hair melanin is present only in the cuticle , while in blacks or brown hair is also present in the medullary layer ( in red hair melanin is replaced by soluble pigments common) .

But with the passage of time the original color of the hair is being lost ( around 30 years) to white color . However, there are major causes that influence this phenomenon and the timing of its appearance , such as genetics , some metabolic phenomena , nutrition, and stress.

However, today you learned a little more about this process , all thanks to a team of European researchers , who have identified in the hair follicle gray a strong oxidative stress , caused by a buildup of hydrogen peroxide !

A demonstration of the interesting discovery , we tested a product is applied topically on the scalp can counteract this excess of hydrogen peroxide , via UV activation ; this type of treatment has also been used in cases of vitiligo , with excellent results.

This exciting discovery will open new horizons of interest on combating all'incanutimento or vitiligo and gray hair ( white hair ) and the preparation of new cosmetic products ( project where I will work as soon as possible ) to improve the quality of life of those suffering from this situation . In the meantime, the only help that we can have in this direction , it is the daily intake of a good share of antioxidants , either through diet or through nutritional supplementation , and about power , I recommend the excellent fresh basil pesto typical this season, one of the 20 foods richest in antioxidants.

Andrea Busalacchi

LITTLE PREVIEW OF MY NEXT BOOK (2)

THE ITALIAN VERSION COMING SOON..! AFTER THE ENGLISH VERSION

SENSITIVE SKIN: WHAT TO DO WITH REDDENING, ALLERGIES AND ...

The phenomenon of " sensitive skin " , is a phenomenon more and more present, which may occur at any time of our lives. The triggering reason behind this phenomenon is not classifiable in one single cause , but in a series concauses that with time have a favorable synergistic effect ; surely the sun , the wind , the temperature changes and the use of cosmetic products not agents may accentuate this phenomenon

But what is sensitive skin?

With this definition we include all those cutaneous manifestations , not always pathological , in which our skin is susceptible to:

redness
desquamation
dehydration
itching
allergies
heartburn
early formation of wrinkles

This leads us to act appropriately and timely , acting on their symptoms in an attempt to reduce them as much as possible. The first rule to the base of each treatment is skin hydration , the water is the only element without which no physiological process is able to function , a deficiency leads to dysfunction elementary that can be translated in a slowing of the processes endogenous repair .

Must to say that a dehydration of only 10% can cause significant discomfort in the skin elasticity and plasticity , thus compromising the ability to adapt skin .

To this can be remedied by introducing in the diet about 1.5 / 2 liters of water between meals , consuming fruits and vegetables in season and using some good cosmetic products , being careful to choose between occlusive and non- occlusive . The difference consists in the capacity or less of the cosmetic product to block the normal transpiration of water through the skin , favoring its accumulation inside ( occlusive phenomenon ) , compared to the ability to facilitate binding epidermal water to the surface through the help Alpha hydroxy acids of low concentration or special sugars such as trehalose ( non-occlusive phenomenon ).

Generally, the choice should be made based on the degree of dehydration and the age of our skin, younger skin may not require an occlusive effect .

But the hydration alone is sometimes not enough , especially when to accompany the phenomenon of sensitive skin there are some pathological conditions such as psoriasis , allergic dermatitis or seborrheic dermatitis, or abnormalities in keratinization in these cases beyond the traditional proper medical care , there are natural substances which when added to a cosmetic or pharmaceutical products for topical use, can alleviate the symptoms.

Recently introduced in the cosmetic field, there is the extract of caviar , which thanks to its high concentration in Omega 3 , helps the cells of our skin to be more resistant and elastic , thereby contributing to improve the natural barrier function of the skin . This action could be accompanied by a good natural anti-inflammatory effect , exerted for example by a licorice extract , which in topical level , is able to prolong the anti-inflammatory response of our organism , slowing the degradation of endogenous cortisol ( a hormone produced by our body, anti-inflammatory ) .

Speaking so , naturally , it greatly reduces the possible reaction of our body called rebound effect or rebound effect , ie a systemic response that can compensate or cancel the beneficial effects induced artificially , this situation can occur , for example, when you using an excessive cortisone creams .

Finally , we recommend the use of mild detergents , which do a little persistent foam and respect the physiological pH , all in order to preserve the skin 's hydro-lipid film ( outer layer that forms on the skin ) which is essential for the maintenance of a healthy skin .

Andrea Busalacchi

CARBOHYDRATES IN THE EVENING DOES NOT MAKE YOU FAT

In this moment, we are full with thousands of diets (more 'or less valid), even if I personally think there is no better than the Mediterranean diet, in which "a bit of everything, " is the better choice.

The topic of this article is not the diet "slimming" but the management of the latter during the day.

You hear so many theories in this regard, but let's see what is the best solution now agreed between dieticians and nutritionists, how to distribute the calories (for the calculation of daily calories, you can see the countless calculation tables that are on the web, even if you must always consult a specialist in nutrition) during the day:

* Number of meals 5

* 15% breakfast

* 5% morning snack

* 35/40% lunch

* 5/10% afternoon snack

* 35% dinner

As for the distribution of calories, in terms of nutrients, the Italian diet suggests:

Carbohydrates 45%

Protein 15%

25% fat (of which only one-third saturated)

From these percentages it is not clear how to distribute carbohydrates (pasta, bread, etc), proteins (meat, fish, etc); intuitively it tends to move the carbohydrates in the high phase of the day, to get to the evening with a greater amount of protein. But while this is to be valid for breakfast and supper, it is said that it is for lunch and dinner.

To explain better, I cite the results of a research conducted by doctors at the University of Jerusalem:

A sample of obese women and men, for 6 months, was subjected to a low-calorie diet.

At the end of six months it was noted that those who ate the pasta for dinner more lost weight, 11.6 kg compared to 9 pounds lost by those who ate the pasta for lunch. This result has also added a highlight, there has been a reduction in waist circumference and fat mass, a lower sense of hunger and the best levels of glucose and cholesterol.

Of course, only this study isn't enought to draw definitive conclusions, as they serve more  data to make sure the results and understand its meaning.

In this context play a synergistic role, nutritional supplements, but we'll talk about in future articles.

Andrea Busalacchi

VITAMIN C AND SPORT

Vitamin C has always been the focus of numerous debates about the alleged or actual actions exerted on the body, but that this vitamin is crucial for our health there is no doubt.

The history of vitamin C from the fifth century b.C., when it was discovered scurvy, a disease linked to their lack of vitamin C, but it took many years to identify the cause and treat it by taking simple vegetables and fruits fresh

Its physiological role is also linked to the proper functioning of the immune system and to the synthesis of collagen, a structural element of the blood vessels, skin, muscles and bones, which without the vitamin C can not be synthesized.

This vitamin is also involved in other physiological processes, but today I want to dwell on a recent Finnish study, which has brought to light an interesting feature of this substance, that is, its ability to reduce the phenomenon of bronchoconstriction caused by exercise.

This type of phenomenon, which was once classified as exercise-induced asthma, it is a temporary narrowing of the airways (around 10%) that occurs during or after exercise, and can cause symptoms such as coughing, shortness of wheezing or difficulty breathing.

In this circumstance vitamin C seems to be very useful and really effective. The study shows how the administration daily minimum of about 200mg of vitamin C, is able to reduce this phenomenon up to 50%.

Today the recommended daily dose for adults is between 60 and 75mg daily, although the Italian Ministry of Health, now lets you operate it as a supplement to 1000mg per day. For those who would assume a greater amount than that recommended (60-75mg) board to take it in more administrations (not in a single, unless it is a delayed-release form) and possibly associated with other vitamins such as E or A , the latter always at standard doses. The reason for this association is related to the antioxidant capacity of vitamin C that, once oxidized, it needs a "helper" to terminate its action.

If you would like to integrate this substance in a natural way, I can not advise you today a recipe full of vitamin C, orange peppers:

Ingredients:

red and yellow peppers

sauce tomatoes

basil, oregano and fresh mint

extra virgin olive oil

oranges

shallot

Wash the peppers, cook them in such a way as to be able to peel them (in the oven or on flame)

Obtain the orange juice and set aside the skins.

In a skillet cook the shallot and add the sliced ​​tomatoes, salt, basil leaves, oregano and a little water.

As soon as the tomatoes are wilted add the orange juice and cook for 2 minutes.

After cooking, separate from the pieces of tomato sauce (or blend all the mixer).

Season the sauce with peppers freshly prepared and serve garnished with slices of orange peel and a few mint leaves.

Enjoy your meal!

Andrea Busalacchi

LITTLE PREVIEW OF MY NEXT BOOK, COMING SOON BEFORE CHRISTMAS!

DIETARY FIBER, WHEN AND HOW TO TAKE THEM

Dietary fibers are of plant polysaccharides, that the body is not able to digest or absorb. From a nutritional point of view does not have any property, but despite this are very important for human health.

They are contained in: fruits, vegetables, grains, nuts and seeds, legumes.

Once ingested in our gut undergo a phenomenon called fermentation, implemented by the bacterial flora and the degree of fermentation depends on how these fibers are assumed.

In the case of a single intake (only fibers) will have a greater fermentation compared to an intake together with other foods.

The fibers can be divided into soluble and insoluble, but let us look at the properties:

Insoluble

They have the ability to incorporate a substantial amount of water, attributing to these fibers of regularization of intestinal functions:

* Constipation

* Prevention of diverticulosis (increasing due last few years, due to more and more refined foods 'lack of fiber, first wore out many more' whole foods)

* Reduced risk of colon cancer

of great interest too is the function for reducing the use of calories and fat in foods.

Soluble

are able to gel in contact with water, forming a gelatinous mass that:

* Relaxes the gastric wall, while fostering a sense of satiety

* Reduces the absorption of food

* Contribute to the elimination of cholesterol taken

* Lower blood glucose, due to slower absorption of carbohydrates.

Remember that consequently excessive intake of fibers, can lead to malabsorption phenomena. In addition, some diseases such as Crohn's disease and irritable bowel syndrome, are compounded from taking excessive fiber.

The recommended dose total (soluble and insoluble) is about 25 grams per day, easy to take along 500 grams of vegetables and 200 grams of fruit per day, in addition to the other foods eaten during the day.

It best to change your diet rather than resorting to supplements of fiber, which do nothing but dab the problem, it is the daily diet that in some cases must be corrected.

Andrea Busalacchi

MEAT AND DIABETES RISK HOW TO PROTECT YOURSELF

That meat, is at the center of numerous debates concerning health, is now well known, several studies for most statistical collide on the results obtained. Some speak of an increased risk of some cancers linked to excessive consumption of meat, while others say the opposite, and still others speak of risks related to methods of cooking this food, but today the focus shifts on combination with diabetes.

Contrary to what you might think, that the meat  have a reduced carbohydrates not produce a great insulin response, an increase of meat consumption from about 2 to about 7 servings per week or more, statistically increases the opportunity of expressing type 2 diabetes in the 87%!

Yes, you read that right, this is the result of a recently published study, in which participants saw about 150,000 individuals both men and women, who reported every 4 years a report on their eating habits. Specifically, those who consumed a low quantity of meat had an increased risk of developing type 2 diabetes by 19%, while those who consumed a moderate extent the percentage rose to 37%.

Remember that despite the meat has a glycemic index (the ability of a food to raise the levels of glucose following its ingestion) equal to 0, exerts a discrete insulin stimulation, which in equal calories provided is sometimes superior to that of foods with high glycemic index and high in carbohydrates.

Recalling that in spite of the studies reported are of a statistical nature, more and more evidence direct us to the same conclusion, namely to limit the presence of the meat on our table.

Andrea Busalacchi

TOMATO AND SOYBEAN, A CONCENTRATION OF ANTI-TUMOR PROPERTIES

Today we'll talk about prevention, specifically prevention of prostate cancer, a disease that afflicts more men unfortunately.

The increase of cases is not always linked to the causes in particular, but also from the increased awareness of the problem and the technological progress in diagnostic.

The causes are still unknown, but genetics, race, age, lifestyle and diet are important factors of risk, and it is right that we focus on nutrition with important discoveries in the field.

Many foods that are scientifically demonstrated to be effective aids in the prevention of, among these oregano and propolis, but a recent study also includes tomato and soybean

Dall'oltreoceano get interesting data, some derived from evidence obtained on a type of mice demonstrating an aggressive form of prostate cancer, for which purpose they were divided into four groups that have been associated with four different diets.

The encouraging result is that those usually have ingested tomato and soybean (10% tomato powder and 2% soy germ, daily) had a reduction in the expression of the tumor by 55% compared to 0% in the group did not take these foods.

These data, which I remember to have been obtained in animals and men, suggest a more frequent consumption of these foods in our diet, especially soy as the tomato is already so prevalent in the Mediterranean diet. But how and when to take them?

- At least 3/4 servings of tomato-based products a week (I recommend the tomato paste)

- At least 1/2 portions of soy-based products per week

But, on how to merge these delicious ingredients in one dish, we encounter a delicious recipe suitably modified for the purpose, "Soy Meatballs with tomato sauce"

soy flakes

wheat flour or rice flour alternatively

Natural vegetable broth without glutamate

garlic

oregano

tomato paste

basil

extra virgin olive oil

salt

sugar

Prepare soup with vegetables in season, when the broth boils add the soy flakes for 10 minutes over low heat. Once cooked, turn off the heat and let stand for 10 minutes and drain.

Add the chopped garlic flakes, flour, oregano and a pinch of salt. Shape into patties and cover with flour. In a pan with dell 'hot oil, brown the meatballs in order to form a golden crust outside. Set aside the meatballs and saute just in the same pan, add more oil and garlic, finally the tomato paste diluted with a little 'of water. Fix it with a pinch sugar and salt, cook for about 10/20 minutes, until it reaches the desired consistency. Combine the meatballs to the sauce and cook for another 10 minutes. Serve with fresh basil.

Enjoy your meal!

Andrea Busalacchi

DIABETES, FROM GREEN VEGETABLE AN AID TO PREVENTION

The problem of cooking green leafy vegetables has always been the center of many controversies. While it is advisable to consume raw or possibly after a short cooking steam, leaving the more 'unaltered the vitamin content, on the other hand a recent study published in the British Medical Journal, showed that in cases where the cooking there must be, must be done by following a few pointers.

In this study it was observed that the inclusion in the diet of about 150 grams per day of green leafy vegetables, reduced by 14% the risk of contracting type 2 diabetes (it is the most common form of diabetes and is characterized by disorders of action and insulin secretion).

But this is due to their action on what?

It is thought that the high concentration of magnesium (responsible for the green color of leaves) in these vegetables, can influence the release of insulin (hormone that regulates sugar levels, specifically glucose, in the blood).

Scientific evidence shows how the average levels of magnesium in plasma (part of the blood) are more 'lower in diabetic patients of both type 1 and type 2, in comparison with healthy subjects. In type 2 diabetes, in particular, there is a decrease in the levels of intracellular magnesium in red blood cells, in the majority of cases.

All this is helped by the high concentration of antioxidants, or molecules that fight free radicals, which are produced to a greater extent in cases of hyperglycemia (high glucose levels in the blood) diabetes. The action of these free radicals is the basis of cardiovascular complications associated with diabetes.

Do not forget the presence of a good amount of fiber, which help to reduce the amount of carbohydrates available for digestion.

But dietary fiber and free radicals, and their many actions we will discuss in future articles.

Returning to the kitchen initially mentioned, in addition to steaming, that even in the microwave, it manages to maintain the best possible amount of polyphenols (antioxidants) present in cooked vegetables.

In second place we have as a method of cooking in a pressure cooker, and finally boiling.

Andrea Busalacchi

HELP YOUR BODY AGAINST THE CHANGE OF SEASON

Each year, the arrival of spring, the recurrence of the same symptoms: listlessness, drowsiness, tiredness and poor concentration, will lead to a state in which you feel apathetic?

Why this happens and what happens to our body?

The answer is the adaptation process to climate change body homeostasis.

In our body, various parameters such as: cell osmotic pressure (intra and extra), the temperature, humidity, atmospheric pressure, pH, but also the viscosity and density of body fluids are influenced by environmental factors.

Those most affected are those who are predominantly intellectual (students), and the elderly, where along with this general framework can be added the arthritic pain.

To find the energy and physical tone comes in handy nature, with remedies that can alleviate these disorders, which could be called "metereopatici"

Ginseng or Panax ginseng, is a plant used for thousands of years against stress, fatigue and physical weakness, numerous studies have highlighted its many activities toning and anti-fatigue. The active substances in it are the ginsenosides, which are attributed many functions.

Recent scientific studies have confirmed an interesting activity for regularization of the female hormonal function, resulting in an antidepressant-like effect in cases of depression-induced menopause.

Do not forget the presence of: vitamins C-A-E-K, group B vitamins, saponins, manganese (great anti asthenic), phytosterols and folic acid.

The Eleuthero or Eleutherococcus senticosus, has similar activities, and overlapping with Ginseng.

Both plants are defined adaptogenic, ie able to increase the resistance of the organism. Both drugs are taken as following the instructions on the boxes of commercial products (and not more than 2/3 months), as a general dose can not be recommended as a result of the numerous variables that characterize a plant extract on the other.

Andrea Busalacchi

CHRONIC DISEASES, CELIAC O NOT CELIAC?

Celiac disease is a chronic disease characterized by a permanent intolerance to gluten. Gluten is a substance lipoprotein that is formed by the union of two types of proteins in aqueous environment: prolamins (gliadins) and glutenins. These proteins are found in some cereals such as wheat, spelled, triticale and kamut, rye, wheat, greek, spelled, barley.

The disease is manifested by an autoimmune reaction that attacks the intestines and that, if not treated (by exclusion of gluten from the diet) can cause other serious autoimmune diseases.

But if it were not celiac celiac?

Recent studies conducted by Dr. Alessio Fasano, have allowed us to bring to light a new disease called "gluten sensitivity." A difference of celiac disease, has some differences from the molecular point of view and of the immune response; while in celiac disease, the damages are found even after years, in the "Gluten Sensitivity" the reaction is immediate; only point in common between the harsh pathologies is the causative factor, ie the gluten.

It 'important to know that people with "Gluten Sensibility" do not show the typical signs of celiac disease even if the intestine is inflamed, but the symptoms are very similar to those produced by irritable bowel syndrome (bloating, abdominal pain, sore head, depression, memory lapses).

This new discovery raises important questions on the possible therapies in the future as a result of further studies, could be developed.

An important question arises from the possible causes that may lead the onset of gluten sensitivity, that is, all the "new foods" enriched more and more with gluten.

In short, and if this was a disease of the "modern world"?

Many of the new wheat flour, and some foods naturally gluten-free, as a result of this treatment, are increasingly far from "natural", and this could push borde subject line to show early symptoms of this disease.

Why then is added to the gluten in baked goods?

The use of a higher amount of gluten, serves to give: the dough greater volume and structure giving an unnatural ability to entrain water without losing elasticity, and to prododotto finished, a different organoleptic perception.

But the use of gluten is not limited to baked goods, but also packaged products ready for use (purees, puddings, sauces, etc..), Meat substitutes (vegetarian), bases for seasoning and more.

But all this is really necessary?

Andrea Busalacchi

WATER RETENTION, HOW TO DEFEND YOURSELF EATING

Water retention is a widespread phenomenon that affects a large number of people, but particles in women and it is believed that 30% of Italian women suffering from this disorder (or believed to suffer).

Very often this phenomenon is confused with the simple overweight, caused by an excess of body fat, so you are strongly advised to consult a specialist for assessment of their health and body composition.

A useful indication, is to control their body weight daily, and when this is subjected to small variations in the space of 24/48 of 1-2Kg, these are probably related to liquids and not to fat.

These liquids generally tend to settle in areas susceptible to the accumulation of fat, such as the abdomen, buttocks and hips, forming a edematous area, ie an abnormal swelling of the affected part, which can promote an impaired venous and lymphatic circulation, thus contributing to other localized phenomena (such as cellulitis).

But what has caused this retention?

Probably the hormonal component is of great interest, which is why this phenomenon is expressed more in women than in men, but the lifestyle and eating habits are also the fundamental components.

An excess of sodium in the diet and lack of daily exercise, are predisposing factors that can be overcome with a few tricks. In the case of sodium, the first advice is to reduce it, and including foods that contain more potassium, this mineral helps counteract the effects of sodium promoting a diuresis of this element and consequently the loss of excess fluids.

To reduce sodium intake, just follow the simple rules, such as:

do not salt the food

use a little salt during cooking

limit the consumption of processed foods, pre-cooked food and ready meals (most often the added salt is used to make the product more tasty)

enhance the flavor of food with spices, lemon juice or vinegar traditional / balsamic

As for foods rich in potassium and low in sodium, here are some examples:

mushrooms

apricots

peas

prunes

potatoes

beans (not canned)

lentils (not canned)

mile

Quinoa

dry nuts

chickpeas

broccoli

raisins

red and white meat

curry

A single recommendation is to not overdo the sodium reduction, as an indispensable element for our body.

An interesting recipe that I would like to offer, it contains some of these foods is the flan of millet and quinoa:

Cook millet (about 250g) and quinoa (about 100g) together in about half a liter of vegetable broth preferably prepared at home. Cook until complete absorption of the broth and let it sit, so as to swell the grain.

Boil the beets, drain and puree in a pan with a little oil, a clove of garlic and a pinch of pepper.

Mix the quinoa and millet, with eggs (about 2) a pinch of curry) and fill small ramekins lightly oiled. Season with 1 teaspoon breadcrumbs and a drizzle of extra virgin olive oil the surface of each pudding and brown in a preheated oven at 180 degrees for about 15 minutes. Overthrow each flan onto a serving plate and decorate with warm beets, a tablespoon of light cream cheese and serve.

Besides the foods mentioned above, you can use natural supplements that are effective in helping the body eliminate excess fluid, but we'll talk about in a future article.

Enjoy your meal! 

Andrea Busalacchi

THE CAPER, NATURAL REMEDY FOR SEASONAL ALLERGIES

The time is ripe, and with the change of climate, as every year recur seasonal allergies. Sneezing, runny nose, itching, watery eyes, dry cough and sleep disorders, are just some of the symptoms that occur with increased incidence, but in these cases a proper diet can help to improve this condition.

Today we speak of capers, or the buds of Capparis spinosa; inside them contain several active substances, able to carry out multiple beneficial effects on our body, and no less interesting note is that most of the discoveries in this field, are Italian and specifically in Sicily.

The capers appear to be responsible for the activity antihistamine (histamine is one of the chemical mediators responsible "also" allergic symptoms, and is an indirect target of numerous anti-allergic drugs), and their daily consumption could lead of the obvious benefits.

Recall that many foods are able to accentuate the allergic phenomenon, due to their ability to stimulate the release of histamine, such as: Papaya - Strawberries - Citrus - Crustaceans - Licorice - Spices - Pineapple - Egg White - Dried fruit - Spinach - Chocolate - Spices - Food preservatives such as benzoates (benzoic acid and its salts) - Cranberry. Therefore, when possible, it is recommended to avoid the consumption, especially in the period related to allergic manifestation.

But back to our capers, the recommended amount is 8-10 or 15-20 capers per day (depending on their size), to be consumed preferably natural, avoiding as much as possible cooking, and wait at least 3 weeks to notice the first benefits. However, the caper is not the only natural remedy against seasonal allergies, even the sage is essential to counter this phenomenon. In the leaves of sage there are molecules in structure diterpenica (carnisolo and picrosalvina), which would act in antagonism with the effects of histamine, but these active substances are extremely unstable and prone to degradation, so you prefer to consume the fresh sage leaves and thus ensure maximum performance in active ingredients with anti-allergy.

And in this regard could be an interesting recipe based on both ingredients, such as pasta with capers.

Chop the capers, parsley and some fresh sage leaves, then put the mixture in a bowl and insaporitelo with black pepper and extra virgin olive oil. Separately, prepare the pasta al dente and once drained, pour this sauce of capers with the aid of water from the pasta to mix everything. Add some grated parmesan cheese to your liking.

The end of the meal with blackcurrant juice (also helpful against allergies ...)

Enjoy your meal.

                                                                                                                     Andrea Busalacchi

TANNING, HOW TO REDUCE THE RISKS RELATED

Exposure to sunlight, that certainly can not be called a hot topic ... the knowledge that a bad exposure to sunlight over time can lead to serious illnesses (not to mention skin aging, which accelerates at a phenomenal), not deter the Italians, who, despite the continued information do not give up summer tan and beyond.

The damage caused by improper exposure to the sun, very often are not immediate (if not erythema), but might occur over time, an example can be given from sunspots, which especially when they are small and numerous, they are difficult to be monitored.

The cosmetology in recent years has produced an endless array of solar products, clinically proven efficacy, which to date are the only defense system from sunlight.

The nutritional supplementation, of which I am a supporter, in this case can 'help only from one side to prepare ourselves better tan on the other hand to reduce, though not impact significantly the damage already caused.

The first approach is to know your skin type:

dry

fat

mixed

Dry skin, due to its poor hydration, it is much more 'sensitive and prone to sunburn as well as the early formation of wrinkles, the ideal is to moisturize the skin thoroughly before applying a sunscreen and after sun exposure .

Oily skin, better hydrated and more 'resistant to sun exposure, should not make us complacent, and the use of solar products with sunscreen under 15 (SPF 15 and UVA) is always recommended.

Combination skin, being uneven nature, should be treated according to the area of ​​interest.

The second advice and to know that we are phototype (indicates how our skin reacts to ultraviolet radiation, and this can inche way to tan), here are the definitions (source wikipedia):

Phototype I. Subjects with very fair skin, often with freckles, blond or red hair color, clear eyes. This type of skin is very sensitive, and develops a rash evident to any unprotected exposure alsole. The reaction to ultraviolet radiation is very high, with serious risk of permanent damage. The tan is very slight or non-existent.

Phototype II. Subjects with fair complexion, often with freckles, hair color dark blonde or light brown, light or dark eyes. This type of skin is delicate and tends to burn easily especially after intensive exposure to the sun. The tan is light and gives the skin a golden glow.

Phototype III. It is the most frequent type in Western countries. Subjects with light-brown complexion, brown hair color, light or dark eyes. This kind of can cause sunburn following exposure intensive alsole. The tan is pronounced and homogeneous.

Phototype IV. Subjects with olive skin and dark hair color dark brown or black, dark eyes. This type of skin is not very sensitive and reacts rarely intensive exposure to the sun. The tan is intense.

Phototype V. Subjects with olive-brown complexion, hair blacks, dark eyes. This type of skin never reacts to sun exposure.

Phototype VI. Subjects with black complexion, hair blacks, dark eyes. There is no difference in coloring according to the exposure to sunlight

The advice is always the same, a dermatological control before and after the summer season.

In the next article I will talk about feeding pro-tanning and some supplement that can help reduce the aging-induced photoaging. 

Andrea Busalacchi