Category - Styles-Of-Life-Feed-And-Environment

Dietary fats

Dietary fats

Fats, also called lipids, are substances found mainly in foods of animal origin but are also abundantly present in the vegetable kingdom.Which ones to prefer? What function do they have? Nutritional information and warnings

Cinnamon

Cinnamon

Cinnamon is one of the best known and oldest spices, it is often used in cooking as it makes food tastier. Today it is mainly used for the preparation of sweets and drinks

Vitamins

Vitamins

Vitamins are essential micronutrients for the production of enzymes, hormones and other substances necessary for the functioning of the immune and reproductive systems and for metabolic processes

Cheese

Cheese

The cheese is obtained from whole milk, partially or totally skimmed, by coagulation, which can be acidic, therefore caused by bacteria (lactobacilli) present in the milk or possibly added, or due to the addition of rennet

Cereals

Cereals

The term cereal refers to any herbaceous plant, wheat, corn, oats, barley, spelled, which produces starchy, floury, edible seeds, commonly, and improperly, called grains; from their grinding we obtain flour, They are used both

Raw milk

Raw milk

By raw milk we mean a milk that has not undergone any heat treatment, even of slight intensity, and that is distributed in bulk and marketed as soon as milked, while still guaranteeing the absence of microorganisms capable of causing disease

Electromagnetic fields

Electromagnetic fields

Electromagnetic fields are generated by distributions of electric charge varying over time and propagate in space in the form of waves (electromagnetic radiation) which can be of natural origin, such as solar radiation, or of natural origin

salt

salt

Salt, or, more correctly, sodium chloride (NaCl), is a chemical substance, more precisely a mineral, essential for the normal functioning of the body but its excessive consumption is one of the most common causes of cardiovascular disease

Omega-3 fatty acids

Omega-3 fatty acids

Omega-3s are compounds that belong to the group of fatty acids or lipids. They are commonly referred to as "good fats", due to their beneficial and essential properties since the body is unable to produce them and for this reason they must necessarily

Aflatoxins

Aflatoxins

Aflatoxins are substances produced by some micro-fungi that can develop on vegetables such as cereals (especially corn), oilseeds (such as peanuts), spices, grains, dried and dried fruit, both during cultivation and during

Food additives

Food additives

Food additives are substances used in the food industry in the preparation, storage and marketing of food products. They perform functions such as coloring, sweetening or preserving. All additives

Antioxidants

Antioxidants

From a chemical point of view, the term antioxidant means a substance capable of counteracting, slowing down or neutralizing the formation of oxygen radicals that are formed as a result of oxidation reactions. Read here how they work

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