THEUi yes it’s really multitasking. The liver filters everything (or at least tries), metabolizes (so much of what we eat, but little of what we drink). In addition, this organ disposes of toxins and regulates cholesterol. But he too has a limit. When it comes overloaded by an unbalanced diet And from a sedentary lifestyle, it can be suffering. The result? There hepatic steatosis non -alcoholic, known to most as a fatty liver. Or rather well known, given that it affects 1 Italian out of four.
It is not a “alcoholic” problem
The hepatic steatosis in the past was a disorder that concerned almost exclusively those who often raised their elbows. And he kept him raised for a long time. In recent decades, however, more and more Italian have been sent to a fatty liver than non was due to the consumption of alcohol. To the point that today we speak of a “new” disorder: the non -alcoholic liver stentosis. This condition, often silent, today affects more than 25% of the Italian population, with a growing trend even among children.
The fatty liver is due to what you eat
To date, there are no decisive drugs to treat the fatty liver, but the good news is that, in the initial stages, the disease can be reversible. A key role is played by a balanced diet and regular physical activity. For this reason the first step is to continue sitting at the table, but in the right way. In practice, nOn it is necessary to skip meals or eliminate a whole series of foods “Because they hurt the liver.” Instead, it is useful to review your menu and portions and try to approach the Mediterranean diet as much as possible. Not only in the choice of foods, but also in the way they are cooked and seasoned.
It is not always easy to follow a correct liver diet
The fatty liver, however, like many disorders due to poor nutrition, in order to improve it needs un change of sudden routeto be done as soon as possible to prevent the problem from becoming chronic problem. However, it is not easy to change your diet in a balanced way for the liver, but without creating imbalances to other organs. Precisely to offer concrete help in this sense the collaboration between the Italian liver Foundation (FIF) and a company specialized in balanced and customized food plans for specific health needs Foodpharm. Together they developed the first diet Ready weekly, scientifically validated, to counter the fat liver. A project that blends clinical research and food innovation, translating science into balanced, tasty and above all functional dishes.
What is better to bring to the table
“Among the main risk factors for the development and progression of liver steatosis there are overweight, obesity and metabolic syndrome” explains Professor Samir Giuseppe SukkarDirector of clinical dietary at the San Martino Polyclinic in Genoa and scientific manager of the project. Not surprisingly, more than 80% of fatty liver patients are obese. «A diet rich in saturated fats, refined sugars and carbohydrates A high glycemic index damages the liver »clarifies the expert. On the contrary, a diet rich in fiber, whole grains, good fats and healthy cooking methods can slow down or even make the damage regress.
A new diet inspired by an “old”
The new fatty liver menu, signed by DOCFOODY, is inspired by the Mediterranean diet and made with advanced cooking techniques, such as low temperature vacuum, which keep the nutritional properties of food intact and reduce the formation of toxic compounds. The food plan, in addition to promoting weight loss, aimshearing the inflammation of the liver, Improve the sensitivity to insulin and, consequently, lower the cardiovascular risk, that is, the possibility of meeting heart attack & co. According to scientific data, even one 5-10% loss of body weight, It is sufficient to significantly improve the condition of the liver. That’s why what you put on the table really makes the difference for this multitasking organ.
Medicine meets gastronomy
From full rice with prawns and vegetables, to chicken and green beans morsels. «The fatty-fired menu was born from an in -depth scientific analysis conducted by researchers from the Italian liver Foundation »he explains Decio Ripandelli, President of the Body which is an excellence in the field of translational hepatological research, with a strong commitment in biomedical innovation, in advanced clinical applications, but also in high -level academic training and dissemination. «Each ingredient has been chosen for its positive impact on the liver, but without sacrificing taste. It is a virtuous example of how science and gastronomic tradition can work together “concludes the expert.
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