A feature of the metabolic diet designed by Dr. Mauro di Pasquale, although in reality it is an Italian-born Canadian physician, is to be clearly set on the habits and culture typically American.
For example, there is a big difference in the expression "high carobidrati," if it relates to a re-entry in the menu of bread and pasta or all'ingozzarsi pase a sweet breakfast in the morning. In the first case ssarebbe approach so to speak, more Mediterranean, more typically in the second U.S..
Probably for this kind of consideration, the opportunity arose and the idea of the diet of a variant capable of bringing the metabolic diet habits and Italian food from our own, to make easier the application of its principles to these longitudes.
The guide book of the Metabolic Diet is appropriately called Italian "The Italian metabolic diet", written by Marco Ceriani.
The first chapter summarizes what Dr. Mauro Di Pasquale, the creator of the Metabolic Diet, has written in recent years on his diet (books and popular articles).
In subsequent chapters are illustrated foods that best characterize our style food.
In the appendix we find the nutritional values ??of foods easier to find in our country. In addition to products available in supermarkets are also listed organic and alternative foods such as tofu, seaweed, etc..
In this way the book "The Metabolic Diet Italian" provides a comprehensive overview of food included in the diet, a broad view on functional foods in the correct application of principles of metabolic diet on the shores of the Mediterranean.