ACRYLAMIDE IN FOOD: What is it? How can we reduce it?

Acrylamide is a chemical compound that typically forms in starchy foods such as potatoes, cereals and baked goods (pizza, toast, biscuits) when cooked at high temperatures, above 120 ° C (frying, cooking in oven and grill) and also during industrial processes such as ...

FOOD PACKAGING: WHAT FUNCTIONS DOES IT HAVE?

With packaging or packaging we commonly define the object made of various materials, with the intent to preserve, protect, transport, ship or present the products inside. An important function that may seem obvious to us but which is not really, is that of containing food: in fact the packaging must be processed ...

THE BALANCED PLATE IoBoscoVivo

On our social pages we started dealing with the topic “The balanced plate”, but what does it mean and how is it composed? To create our balanced dishes we were inspired by the “Healthy Eating Plate” project, a graphic guide created by the nutrition experts of the Harvard TH Chan School of Public ...

VITAMIN B12: WHERE, HOW, WHEN AND WHY?

We have talked about the vegetarian diet and the vegan diet and we have seen how in both cases it is necessary to combine this type of diet with the integration of some vitamins such as vitamin D and vitamin B12, which are difficult to take for those who choose not to consume foods of animal origin. Let's see ...

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