Vita frenetica e cattiva alimentazione principali nemiche della digestione

Busy lives and poor diet are digestion’s biggest enemies

The experts at Osservatorio Sanpellegrino advise us to address this through proper hydration

MILAN – Our digestion can be problematic, mainly based on the lives we lead. In fact, according to the nutrition experts at the Osservatorio Sanpellegrino [Sanpellegrino Centre], “a frenetic pace of life and a lack of attention to diet often lead to problems related to digestion. These symptoms may be mild, yet they negatively influence our everyday activities.” Food is inescapably crucial to our lives, not only to satisfy our hunger but above all to keep us in a good state of health. This good health is only possible if you follow a healthy diet.

Importance of water for digestion

According to Nicola Sorrentino, Professor of Nutritional Hygiene at the University of Pavia and scientific director of the Sensory Spa in Chianciano Terme, “when we have a panini or a sandwich for lunch, or other dry foods such as pasta or rice, half a litre of water can aid better digestion. However, when we have a soup or a broth followed by fruit and vegetables the right amount of water to drink may be even less.” The reasons for this are quite simple. Saliva, bile, and digestive and pancreatic juices need water to function efficiently. This water, however, must be proportionate to the amount and type of food consumed.

Which water you should drink to digest

Experts actually specify that “the best water for aiding digestion and combatting hyperacidity of the stomach during periods of stress is water that is rich in bicarbonates and sulphates. In particular, you are advised to drink water with bicarbonates when you eat meals that are rich in protein and, in general, when you eat a hearty meal.” Sorrentino concludes that “if sparkling water is sipped during meals, it encourages the walls of the stomach to stretch, stimulates the production of gastric juices and, therefore, aids digestion, especially for meat-based dishes.”

 by editorial staff