fter observations, readings and personal verifications, I have realized that nutrition has many gaps and confused aspect to the public that wants to understand it due to the fact that in many cases it is shown a slanting, reduced and partial vision of it.

There is a lack of a whole analysis of the topic; they always talk about any dietetic strategy or any food combination or the excellence of any nutrient and the harms of another one in a poor way, with any explanation of the other possible approaches, just mentioning what satisfies an immediate necessity or and interested purpose. I think that I will explain better with some understandable examples:

We talk about the goodness of chocolate due to the fact that the cacao has flavonoid photochemical, that promote antiatherogenic eicosanoids (preventives of blood thrombus) and antioxidants (removers of free radicals) but, on the other hand, it has a high content in fatty saturated acids that counteract part of the effects in these beneficial substances..

So you can take place for or against chocolate, and you would have enough solid arguments in every case.

Here you have more examples:

Squids, grilled presented, have an acceptable protein profile and a reasonable low fat content but their cholesterol is superior to the hunted meats, sausages, red meats and all the kinds of cheese.

Pork, veal, lamb or bird livers have the most important iron and retinol (vitamin A) source of all the foods, especially due to their assimilation level by the organism.

Sardines have, as well as their fatty acids cardio protectors’ omega-3, they are an amazing calcium source. Both foods are in the top of the list of purines high content, the responsible substances of the high content in uric acid in the organism.

The consumption of necessary diet fibre (bran, oats…) to make the excretation easier, decrease the time of intestinal transition, slow down the glucose absorption, slow down the cholesterol absorption and keep and develop the bacteria presents a negative side, his high consumption, over 30 grams per day and person, causes fermentation that generates fitic acid which makes more difficult the absorption of minerals like calcium, iron, magnesium or zinc.

We finish this list of examples reflecting about a matter: If we offer to somebody a particular food, diet or nutritious compound as a panacea, we satisfy an immediate need, if we offer him the opportunity of informing in the nutrition handbook we making him a new horizon of possibilities and other needs.

SO WHAT DO YOU THINK THE MOST OT PEOPLE ARE GOING TO CHOOSE?.