We all know Hippocrates’ maxim which states: “Make food your medicine and medicine be your food” and, although I personally don’t believe that food can be a cure, and from a scientific point of view it is not there are studies that link nutrition to the healing of serious modern diseases in a causal way, it is also true that nutrition plays a very important preventive role, and that, in essence, we are what we eat .

The damage of a diet poor in nutrients and rich in toxic substances can cause a greater risk of diseases, as well as obesity and metabolic syndrome: for this reason, getting informed to know the principles of a healthy diet allows us to use food as a tool for live well and feel good.

In this regard, today I am talking about Nutritional Biotherapy  ®, the therapeutic method developed by Dr. Domenica Arcari Morini , which would allow, by exploiting the properties of individual foods and the right food combinations, to restore the correct physiological functionality of our body, at least in situations in which it is possible to intervene with the power supply

Our bad eating habits, the quality of the food we choose, the fact that it is not natural but subjected to various industrial processing processes, cooking methods and a certain type of chemistry, undoubtedly contribute to depriving foods of their nutritional power. .

In the long run, this causes situations of imbalance that lead to the risk of disease  and affect our immune system. As I have already written to you in other articles, today thanks to science we know for example that the intestine and the immune system interact, and that intestinal problems lead to overweight and other metabolic diseases.

As Dr. Bernardi writes , the three cornerstones of the Nutritional Biotherapy ® method are the regulation of blood sugar, hepatic stimulation and organ drainage: by acting on them you could return to an optimal health condition. In the proposed diet, foods with industrial processing, preserved foods, so-called junk foods are eliminated, while cooking techniques, food combinations and expedients are suggested to lower the glycemic load of meals.