INSPIRATIONAL STORY 

Luca’s story (ONA)

Luca, 27, started working at 15 as a waiter, then travelled a lot and worked around the world. In the past 3 years, he has worked at Noma (nominated several times as the best restaurant in the world), which he says was an “eye-opening experience.” But he wanted more: he wants that amazing food experience of the best restaurants in the world to become accessible to everyone. His vision is to design pop-up restaurants all over the world, to weave a community of young chefs and to bring an exceptional food experience to people all over the world. We're looking forward to see Luca and his start up Ona, bringing this amazing idea to life.

EGGS & YOUR HEALTH & HOW TO READ UNDER THE LINES MEDICAL NEWS IN PRESS

If you read one of the previous  Newsletter, you might remember the idea about “individualised nutrition and artificial intelligence”. More work is needed in this field, but researchers are getting closer to agree to the idea that there is no universal diet for everyone. If would read about a new study about nutrition (especially if you don’t read the original in a medical journal, but it pops up in your daily feed press, eventually with a catchy title), as an advertised health reader by now, keep in mind to stay skeptical until having more explanations.

Here is a recent example of the last nutrition news that made a buzz last week regarding eggs as being bad for health, increasing the risk of cardiovascular diseases and overall deaths.

“The new analysis looked at data from six large prospective studies involving almost 30,000 participants, with an average follow-up of more than 17 years. It found that for each additional 300 milligrams a day of cholesterol in the diet, there was a 17 percent increased risk of cardiovascular disease and an 18 percent increased risk of premature death from any cause.

Eggs alone — a large egg has about 185 milligrams of cholesterol, all of it contained in the yolk — had the same more-is-worse effect. Each additional half-egg a day was associated with a 6 percent increased risk of cardiovascular disease and an 8 percent increased risk of early death.

But only if you have read the article entirely, you would have found in the very end paragraph more explanations of the researchers who have done the study: “ not all people are affected in the same way by dietary cholesterol, and that the relationship between the amount of cholesterol consumed and the amount in the blood is complex and varies from person to person, depending on metabolic and genetic factors. Some people can eat a lot of eggs and little of the cholesterol goes into the blood. The study examined dietary cholesterol at the population level, but for individuals there will be a lot more variation in the relationship between dietary cholesterol and heart disease.”

Until further studies, stick with moderation when it comes to eggs too, as for other things in your diet.

MY PERSONAL EXPERIENCE

Few health snaps of my week:

LEARNING:
       -  book: I am (re) reading the book "Why we sleep" by Dr Matthew Walker

       -  movie (on Netflix): “Chef's table” (season 6 was released last month)- I'm in love with this series, I admire so much every single chef's story for there passion, their courage and their creativity! 

FOOD:

• I’m sticking with my 16h time restriction on food

• I'm starting to prepare mentally my next cycle of Fasting Mimicking Diet (I need more preparation than usually since I will travel to Romania and for 2 days I will have to ignore all the delicious things there). If you are a new reader of my newsletter, more details on Fasting Mimicking diet in past publications.

COCOONING:

• Massage & sauna time- I wish I could have both every day, but unfortunately in this moment I  have them mostly once a month (on my list of "improvements needed"!)