The only Method with certification of recipes and products on Guaranteed Nutritional Safety
When I started my work to reformulate the most delicious recipes of Italian tradition and make them effective for living a long and healthy life, the first question I asked myself was: what characteristics must recipes and products have to be considered antiaging?
The World Health Organization, World Cancer Research Foundation, the European Food Safety Authority, and the Italian Society of Human Nutrition indicate the guidelines for a proper diet to live a long and healthy life. But they do not tell us how to apply them to a croissant, a carbonara, or a tiramisu.
To find an answer to this question, since 2011 I have created, together with the scientific committee of the Association for Nutritional Safety in the Kitchen, the first guideline for the certification of food products on Nutritional Safety.
Together with the Scientific Committee, we have carefully analyzed one by one the international and national guidelines for a proper diet and applied them to individual dishes and products that together make up the daily food intake according to the Mediterranean Diet, based on a 2000 kcal diet as indicated by the GDA, that is, the guideline daily amounts of energy and nutrients suitable for a balanced diet (energy, total fats, saturated fats, total carbohydrates, total sugars, proteins, dietary fiber, sodium) based on a 2000 kcal diet.
The certification assures the consumer that the certified products consist of foods free from ingredients considered harmful to health by the national and international organizations listed below, and are processed according to methodologies that, based on the current state of knowledge, within a varied and balanced diet, combined with a healthy lifestyle and the daily habit of physical activity, help reduce the risk of disease, achieve a lasting state of well-being, and delay the stages of cellular aging over time.
Therefore, every certified recipe and food is characterized by richness in fiber and longevity molecules (vitamins, minerals, antioxidants, bioactive molecules, prebiotics) and simultaneously by a reduced content of salt, sugars, and fats. The certification is an integral part of the project “La Cucina del Benessere, progetto per la sicurezza nutrizionale nella ristorazione collettiva e commerciale” of the Association for Nutritional Safety in the Kitchen, which obtained the Patronage of the Ministry of Health in 2011. The guidelines are updated annually following updates to the dietary guidelines for proper nutrition from the organizations mentioned above.
