Product Description

Find the recipes for healthy eyes within the pages of The Eye and Nutrition by Dr. Lucio Buratto.

A healthy diet is fundamentally important for the body in general and for good vision in particular. Like every other structure in the body, the eye must be nourished with the correct nutrients and in the correct amounts, in order to perform optimally.

A healthy diet can also reduce the appearance of cataracts and age-related macular degeneration, as well as contribute to the prevention of many ocular diseases.

With gorgeous photos, The Eye and Nutrition is a unique book that provides scientific information along with culinary recipes to produce an interesting mixture of science and excellent cuisine.

The first and second parts of this engaging book by Dr. Lucio Buratto contain a detailed description of the optimal diet for the eye, metabolism of the eye, and an analysis of the basic nutrients for good vision. The third part of The Eye and Nutrition is a series of delicious recipes that will provide the eye with all the nutrients and micronutrients it requires.

The Eye and Nutrition is a delectable book to have on one’s coffee table, by your side in the kitchen, to give as a gift, and in waiting rooms.

This tasty book contains the following sections:

• Snacks
• Risotto
• Pasta
• Soups
• Meat
• Fish
• Vegetables
• Meat sauces and pasta condiments
• Fruits
• Juices, shakes, and smoothies
• Desserts

Some appetizing recipes that are sure to please the palate:

• Bruschetta with tomato
• Risotto with strawberries
• Penne pasta with Mediterranean garden vegetables
• Cream of Belgian endive lettuce soup
• Filet of beef in balsamic vinegar
• Swordfish, salmon or tuna tartare
• Lemon sauce for poached fish

Ophthalmologists will not be the only ones to enjoy this book. It is perfect for anyone interested in healthy living and being on the road to optimal eye health.

Bon Appétit!

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Contents

Foreword by Umberto Veronesi

Introduction: A proper diet means loving oneself

Part I: Dietary Prevention

Eugenio Del Toma

Chapter 1: Guidelines, food pyramids, and other advice

Chapter 2: Cereals, beans, fruits, and vegetables: the antioxidants

Chapter 3: How much fat, which type of fat

Chapter 4: Animal and vegetable proteins

Chapter 5: Sweets and desserts: irresistible temptations (allowed in just the right amounts)

Chapter 6: Reduce salt intake: good advice for everyone

Chapter 7: Alcoholic beverages: a problem of doses

Chapter 8: The benefits of a varied and well-balanced diet

Chapter 9: The fresh versus engineered conflict

Chapter 10: Diet, ideal weight, and body composition

Chapter 11: Nutrogenomic science and our diet

Part II: Nutrition and Eye Disease

Nazareno Marabottini

Chapter 1: The structures of the eyes

Chapter 2: Oxidative stress and the antioxidant systems

Chapter 3: Diet and supplements

References

Acronyms

Part III: Good Cheer at the Table

Mauro Febbrari Defendente

Chapter 1: Good cheer at the table

Part IV: Good Food Recipes

Lucio Buratto and Natalya Ushakova with the collaboration of Riccardo De Prà

Quality and safety when eating

Index of Parts I, II, and III

Index of recipes

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Review

"Indeed this book simply takes the prize of the most beautiful I have ever reviewed in this section. The design is crisp, uncluttered, and clear. The book is a joy to read and to handle. As readers of this column will know, I usually recommend a book for a particular group - medical students, trainee ophthalmologists, general practitioners, practicing specialists or subspecialists. In this case, the target market is surely everyone."

— Seamus Sweeney, EuroTimes, Dublin, Ireland

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About the Author

Dr. Lucio Buratto graduated with degrees in medicine and surgery from the University of Milan where he also specialized in clinical ophthalmology.

As an eye surgeon, Dr. Buratto specializes in the surgical treatment of cataract; he also specializes in refractive surgery (correction of myopia, astigmatism, and hyperopia); for his work in both sectors, he has earned international acclaim.

The principal milestones of his professional career follow:

• He was one of the first surgeons in Europe to perform Kelman’s phacoemulsification, a technique for cataract extraction that is still considered to be the most sophisticated surgical method today.
• In parallel, he started using artificial lenses for insertion in the posterior chamber following phacoemulsification.
• Subsequently, he performed sutureless cataract surgery and began implanting foldable artificial lenses.
• He published the first book on modern cataract surgery that, for many years, was considered to be the Italian “bible” for this type of surgery; in the years that followed, he published a number of other books dealing with the same topic.
• He was the first surgeon worldwide to suggest and use the excimer laser inside the cornea for the treatment of severe myopia (a technique now known as LASIK). Subsequently, he began treating mild myopia with surface techniques (PRK).
• He then invented and was the first surgeon worldwide to use the new LASIK down-up technique, a major improvement to the original LASIK procedure for the correction of myopia. He holds the US patent for this technique.
• He was appointed by the US FDA to monitor studies involving some new artificial lenses.
• Due to his groundbreaking innovations in the field of eye surgery, he was nominated “Maestro dell’Oftalmologia Italiana” by the Italian Ophthalmology Society.
• He was presented with the highest international award for a refractive surgeon–the “Barraquer” award–for his research and innovative developments to laser refractive surgery.
• In 2002, he published Phacoemulsification: Principles and Techniques in English and Spanish, a book that proved to be an international bestseller.
• He received the Award Certificate issued by the American Academy of Ophthalmology.
• In 2006, he was the first surgeon in Europe to transplant a cornea using the Intralase femtosecond laser.
• Each year in Milan, he organizes the most important Italian conference on cataract surgery with the participation of the most renowned international surgeons.
• He has participated in 370 Italian and international conferences as speaker and lecturer and has organized 54 teaching courses specific for cataract surgery.
• He has been included in the Italian Who’s Who listing since 1984.
• He has performed many thousands of cataract and refractive surgeries.

He is a member of 12 Societies of Ophthalmology, including American Academy of Ophthalmology (AAO), International Society of Refractive Surgery (ISRS), American Society of Cataract and Refractive Surgery (ASCRS), European Society of Cataract and Refractive Surgery (ESCRS), and The International Intra-Ocular Implant Club (IIIC). He is a past President of the Associazione Italiana di Chirurgia della Cataratta e Chirurgia Refrattiva (Italian Association of Cataract and Refractive Surgery).

He is the current honorary president of AISO, Accademia Italiana di Scienze Oftalmologiche (Italian Academy of Ophthalmology Sciences).

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