We were brought up thinking that meat was an important, indeed essential, part of our diet, and now we are told by medical authorities that, far from being essential, it is probably not even good for us. On the other hand, somebody is saying that carbohydrates are not very sound, and that we should cut down on such wholesome foods like bread and pasta, foods which are almost synonymous with nutritional staples.
Who and, more importantly, what should we believe?

Vitamins have been hailed for decades as great nutrients with many healthy qualities, but then it was discovered that we can have too much of a good thing like vitamins. And what about nutritional supplements and so-called natural herbal remedies: are they always safe? We know we should drink a lot of water, but can we overdose even on water?

All the conflicting theories and contradictory opinions from the experts may appear like a confused situation, and may superficially indicate that dietetics is not, after all, a science.
But the good news is that this is not the case at all. Divided expert opinion is, if anything, a characteristic of all science. The most famous example is that of physicists' divided views about the particle or wave nature of matter. Changing its theories is the very essence of the scientific process. Only quacks, ideologues and dogmatists are absolutely sure and, lacking self-criticism, not having tools for logical and empirical analyses of hypotheses, never revise or change their ideas.
Science, on the other hand, is not based on certainty, but is a continuous strive to acquire knowledge, arguably the most difficult task for humankind.

Health and nutrition are two important subjects, closely related to each other, and deserve a scientific approach. By following the right nutrition, we are more likely to achieve health.

Healthy recipe

Mexican chilli casserole

Ingredients for 4:

2 tablespoons Fine Extra Virgin Olive Oil from Italy
3 garlic cloves, chopped
1 large onion, finely diced
1 red pepper, finely diced
100 g. (4 oz) cut green beans
1 teaspoon red or green crushed chilli pepper
1/2 teaspoon basil
1/2 teaspoon mixed herbs
1 teaspoon balsamic or wine vinegar
1 teaspoon brown sugar
2 cans of chopped tomatoes

250 g of dried soya chunks (medium bits)

350 g (12 oz) brown or wild rice

This makes a delicious main course.
1. Heat the olive oil in a saucepan over a moderate heat. Fry the garlic in the oil for 20 seconds stirring constantly, until it starts turning a light brown. 2. Add the basil and mixed herbs, then the onion. Sauté for 5 minutes, stirring to avoid sticking, until the onion is transparent.
3. Add the pepper, green beans, chilli, vinegar, sugar, and soya chunks. Cook for a few minutes, stirring costantly.
4. Add the tomato cans, still stirring. Simmer over a gentle heat for 20 minutes. If the mixture becomes too dry, add more water. A few minutes before it's cooked, add salt.
5. Serve with boiled rice.

Back to Top