“Water is never just water, but it is a food like any other. In fact, water to eat means exactly this, that its components make it a functional food ".
A book dedicated toblue gold and his benefits for our health, without however losing sight of the chemical nature and the complexity that this molecule brings with it.
Nicola Sorrentino is a dietician and medical hydrologist from Milan, already known for his activity as a popularizer: Water to eat is his latest editorial work, published by Salani (April 2021).
Divided into seven chapters, the author takes us to a path of awareness starting from learning how to read the labels of the water available on the market to how to correctly include water consumption in a 30-day diet proposal.
The first part of the volume (from the first to the fourth chapter) is very good and useful, which allows you to remember and emphasize the role of water, as a molecule, but above all thethe importance of staying hydrated on the basis of age groups and periods of life: a European study - reads the text - indicates that 40% of men and 60% of women under sixty-five would not reach the levels of water intake considered adequate as reported by the 'Efsa. In short, there is work to be done on awareness.
Water as a cure
Much appreciated, because it is useful to most, the third chapter dedicated to the academic yearwater as a cure where Sorrentino makes an in-depth overview of the types of waters on the market (low mineralized, minimally mineralized, bicarbonate, calcium, etc.) and their use on the basis of need: for example, increasing and advising the consumption of calcium water in menopausal women can help to counteract the risk of osteoporosis.
In the final part of the chapter there are some practical tables that list the main brands of water that the reader can find in supermarkets based on the above descriptions.
Continuing the reading, in particular in the fifth chapter, the modalities for increase daily water intake through the use of teas and herbal teas, soups, velvety and minestrone capable of providing additional nutrients.
To orient himself in these alternatives, the author uses the Hydration pyramid, a scheme that orders the recommended doses of drinks to be added to normal water consumption by “number of glasses per day”.
To this is also added a part relating to cooking methods, perhaps a little redundant: the rule not to be forgotten is that for frying it would be appropriateuse of high oleic oil and not olive, given its very low smoke point which could lead to a huge loss of nutrients.
Water in the diet
The classic approach to the 30-day diet presented by the dietician (5-meal-a-day diet) opens with a keynote at the beginning of each meal referring to glasses of water to accompany, which must never be missing and with the presentation of some recipes from which the public can draw for the preparation of the dishes presented.
Overall an easy to learn book which touches various topics in a simple and immediate way, interesting for anyone who wants to know better or take the correct approach to the use and consumption of water.
