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Healthy gastronomy for diabetics
The Asisa company, a provider of health insurance and services, is behind this healthy outreach initiative to collaborate with its commitment to help the population fight prevention before intervention.
For this Asisa has launched the collection “Healthy Gastronomy” in which the book dedicated to diabetes published now is framed and which joins ‘Healthy cardiovascular gastronomy’, which opened the collection previously.
The publication has the collaboration of the Spanish Nutrition Foundation and the Spanish Diabetes Society and the Royal Academy of Gastronomy, which publishes it jointly with the Asisa company.
One should not only look at the entrepreneurial initiative in the field of health insurance, and this is a clear example of the search for new objectives, in this case in the dissemination of content to achieve Healthy Habits from the level of fun, not boredom, combining daily food tasks, with inspiring sources of creativity, diversity and above all good taste.
Eating is perfectly compatible with taking care of health, not the other way around, you should only do without everything that does not help the individual, but that weighs on him or causes a detriment to his “specific health”, in many cases the result of some intolerance , allergy or illness.
The presentation of this new installment of the collection took place at the Madrid Fusión gastronomic event last January, in which the heads of the medical insurance company participated in the figure of its Commercial and Marketing director, Jaime Ortiz, accompanied by the president of the Royal Academy of Gastronomy, Rafael Ansón, the director of Information and Scientific Dissemination of the Spanish Nutrition Foundation, Teresa Valero; and the president of Sabor España and one of the chefs who participates in the book, Pedro Larumbe.
The Sugar-free Recipes from the Healthy Gastronomy book
The book “Healthy Gastronomy. Diabetes ”, is published jointly by Asisa and the Royal Academy of Gastronomy, and inside we discover the menus prepared by prestigious chefs up to a total of 14 proposals. A different way of learning to eat well, to be healthy and to show that signature cuisine is perfectly compatible.
It is edited by Lunwerg, and inside it houses the menus of prestigious chefs and cooks who thus contribute to offer their experience or knowledge to help sufferers of high sugar quotas to lead a healthier lifestyle, in terms of food you mean.
In their elaborations, they raise the need to bet on foods that combine perfectly with the already annoying eating pathology they suffer, thus developing a different, varied food culture that is beneficial for their health.
The active participants are Juan Mari Arzak, Ricard Camarena, Ramón Freixa, Pedro Larumbe, Juanjo López Bedmar, Nacho Manzano, Francis Paniego, Toño Pérez, Fina Puigdevall, Joan Roca, Paco Roncero, Mario Sandoval, Pepe Solla and Óscar Velasco.