Snack Made in Italy

Ask the Nutritionist

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It is true that while cooking many food proprieties are lost? Which are the generally preferred cooking methods?

Yes, many vitamins are affected by heat; they are called thermolabile, meaning that they lose their properties when cooked, and these are mainly vitamin C and some of group B, in addition to vitamin A and E.
For this reason, those vegetables that we eat raw in summer, can be cooked briefly at the beginning of the new season, preferably just scalded in a pan, steamed, baked or wrapped in foil without exposing them to high temperatures.
With a light scald our side dish shall be crispy, full of flavour and rich in vitamins and enzymes, and adding a tablespoon of extra virgin olive oil we complete the dish with an anti-aging antioxidant.

Groksì
01 giugno 2016
Dr.ssa Elisabetta Orsi

Dr. Elisabetta Orsi
Naturopath Nutritionist

Nutrition expert Elisabetta Orsi

She has been dealing with nutrition and natural therapy during twenty years, basing her own philosophy on one simple rule: a natural diet and regular physical activities are essential for a healthy lifestyle.
Her philosophy is based on Nutraceutics or functional food, much more useful in synthesis integration because foods naturally rich in...

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She has been dealing with nutrition and natural therapy during twenty years, basing her own philosophy on one simple rule: a natural diet and regular physical activities are essential for a healthy lifestyle.
Her philosophy is based on Nutraceutics or functional food, much more useful in synthesis integration because foods naturally rich in beneficial properties in a complete and balanced diet act as prevention and health maintenance factors improving the athlete’s performance.
She worked as a service manager dietary for the S. Raffaele Hospital in Milan from 1985 to 1995.
During those same years she collaborated with A.C. Milan in the nutritional aspects of the first team.
She collaborated (1992-95) with the FISI (Italian Winter Sports Federation) in nutritional and integration programs for athletes, including MAIO, BELMODO and DI CENTA.
In 1998 she founded QI STUDIO s.r.l., an integrated medicine centre that offers natural nutritional choices, care and prevention programs and exclusive diagnostic protocols in order to evaluate the overall well-being of the individual.
She collaborated since 2000 with Dr. Gabriele Rosa of the Marathon Centre of Brescia (from 2000 to this date), is an expert in sports nutrition, and has followed for years and still follows professional and amateur athletes belonging to different disciplines.

She was involved in:

  • The Parliamentarians in Shape project, developing nutritional programs for Italian Parliament members training for the New York marathon
  • Preparation of a food program and integration to train for extreme marathons in the desert and in Alaska (Stefano Miglietti and Roberto Ghidoni)
  • Management of food programs for world marathon records
  • Marlene-Sport Project
  • Together with Gazzetta dello Sport, she has managed the nutritional aspect of the RUNNER CRUISE project (with participation of the Olympic marathon champion Lucilla Andreucci) in addition to promoting sport nutrition meetings
  • She followed the nutritional program and integration for TEAM ULTRA BOLIVIA RACE 2014 led by Katia Figini
  • She was official nutritionist of the Italian National Football team of the F.I.G.C (Italian Football Federation) for the World Cup 2014
  • She participated, upon an invitation of Minister Maurizio Martina, to the thematic table “FOOD SPORT WELL-BEING” to draw up the MILAN CARD for EXPO 2015
  • She is following the lone sailor Mario Girelli in his next challenge around the world with no stops and assistance
  • She promotes corporate projects focusing on spreading well-being awareness by means of courses, programs and collaborations, such as Galbusera and San Lucio
  • She is responsible for Autogrill SPA of Good for Me, a project to foster nutritional education
  • She is following the Megared One step for the heart project