Images Of Palmar Erythema

Natural Trainer says.


I wrote an email to Nova Foods, which produces the food of Natural Trainer to learn about the food choices made by their company, and I was promptly responded and I thank them because this is not for everyone. So I want to share with you their response: The
nutritional choices that involve a specific food philosophy, which has become for us a true mission: to use functional ingredients to improve specific body functions (BIOMODULO) by going beyond the single concept of caloric or nutritional needs! Because of its functional ingredients we're talking about:
pea fiber:
fiber, starch and pea protein are derived through a natural extraction process of the seed itself, not the pod, the which can increase the functionality of individual components. In particular, the fiber pea is able to promote the growth of enteric microflora and regulate bowel movements through a balance of fiber, the composition (63% cellulose, hemicellulose 30% and 7% lignin) is able to: • improve the composition
intestinal microflora;
• improve digestion and assimilation of all nutrients;
• improve the effectiveness of the immune system;
• reduce the concentration of fecal odor unpleasant.
E'inoltre able to retain up to 5 times its weight in water and up to 2 times its weight in oil, thus counteracting intestinal disorders.

beet pulp:
Le fibre alimentari migliori, per le caratteristiche anatomo-fisiologiche dei cani e dei gatti ,sono quelle moderatamente fermentescibili (tra cui rientrano proprio le polpe di barbabietola) che forniscono una quantità di acidi grassi a catena breve (utilizzati dalle cellule epiteliali dell’intestino come fonte energetica), adeguata alla capacità di assorbimento della mucosa intestinale. La polpa di barbabietola non contiene zuccheri semplici, in grado di influenzare la glicemia. La polpa di barbabietola è infatti la sostanza che rimane dopo l'estrazione dello zucchero dalla barbabietola da zucchero, per cui è fibra, per definizione "polisaccaridi che NON vengono digeriti dagli enzimi endogeni, ma possono essere fermentati dai batteri bowel.

meat and pork fat:
The fresh pork and processed foods have become today's new values, contrary to what happened in the past just because they are considered valid in relation to alleged health risks resulting from their consumption. Today are considered too rich in fat in general and especially in saturated fat and cholesterol and, consequently, of total calories. The reality is that genetic selection has led to a significant reduction in the fat of pork, the progress of the techniques the feedingstuffs have compounded the already substantial changes in food-science while industrial production has made it possible to get products tested for the characteristics hygiene, resulting in constant quality control.

The cholesterol content has been significantly reduced in the order of 30-40%. Even more interesting is the feedback on the analytical composition of the fat, with a content of 43.30% oleic acid (monounsaturated fatty acid which is rich in olive oil) and linoleic acid (omega-6 fatty acid series) 11.3%, among other things considered essential for the dog (Strata A. 2000. nutritional quality of meat "modern." Journal of pig 8, 47-50).

a result, the content of unsaturated fatty acids reached about 60% while the saturated fatty acids are reduced to 40%.

The pork was subject in recent years major changes, such that the pig meat alternative for excellence.
The selection of particular breeds and the contribution of protein-based diet have yielded a number of pigs with subcutaneous and intramuscular fat very low.
The lean pork is an excellent source of protein with an excellent amino acid profile. In some respects, such as vitamins B1, B2 and L-carnitine, the pork is even better when compared to other types of meat.