Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Foods for a gorgeous suntan
While longing for summer holidays, here are a few tips to chose the right foods for a perfect suntan.
Suntanning for a long time during the summer can cause skin damage. Solar radiations can accelerate skin ageing, especially during the hottest hours, because they induce free radicals in the skin.
Hot temperatures don’t help either: the skin loses moisture too fast through the sweat and, without appropriate hydration it loses turgidity and it looks rough and dry. To put it simply, too much sun causes wrinkles, as sunbathers’ wizened faces prove.
But there are many foods that help your skin to get prepared to sun exposure, triggering the synthesis of melanin, a dark pigment that is the primary determinant of skin colour and that protects the skin from excessive radiation exposure. These include orange foods rich in beta carotene (such as carrots), which is not absorbed by our body if we don’t add fatty foods to it. This is why it is good practice to season raw carrots with olive oil or to eat it with walnuts or other oily seeds.
An easy and riskless way of doing a “carrot therapy” is to drink half a glass of fresh carrot juice seasoned with a teaspoonful of extra virgin olive oil every day, starting to do it at least one month before the holidays.
Foods that can prevent skin ageing. These are foods high in antioxidants such as vitamin C and E and flavonoids. Fruits and vegetables are the best way to take in vitamin C. These should be consumed fresh and raw becuase this type of vitamins is time and heat sensitive.
When choosing vegetables rich in active ingredients, opt for the colourful ones: orange, yellow, red, violet, bright green vegetables are generally rich in antioxidant flavonoids.
Great sources of vitamin E are cold-extracted plant oils that must be eaten raw and the avocado that is very rich in antioxidant and heart-protective fats.
The best remedy? A colourful vegetable salad (tomatoes, red peppers, broccoli, carrots, red cabbage) garnished with avocado slices and seasoned with dressing made with lemon, extra virgin olive oil, whole sea salt and green pepper, which is rich in flavonoids.
To restore the right water and salt balance you should provide your body with water and mineral salts: juices as well as vegetable and fruit extracts, shakes and sorbets prepared with honey or brown sugar (rich in salts and trace minerals) are perfect for this purpose.
Cold green tea is also good to restore this balance. With its precious concentration of minerals and antioxidant catechins it is the perfect drink for the summer. We suggest to preparing it at home aromatizing it with slices of yellow peach, fresh mint leaves and sweeten it with Acacia honey. It can be preserved in the fridge for two days.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?