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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