Our values

The principles of our lives

The term ‘active ingredient‘ indicates that what it contains is active and has an effect in our body. These active ingredients are only present in plants, which is why humans have always beenin close contact with them. Over time, we were able to identify these components and even synthesize them to reproduce and concentrate them in medicines.

Food-spazzatura so we now call it

Modern knowledge is expanding to accommodate different cultures and eras at once. Today we know that nutrition is vital to our physical, mental and psychological well-being, as the ancient Romans used to say ‘healthy mind in healthy body‘. With the advent of the industrial era and the introduction of canned and packaged foods, we have observed an increase in diseases that we did not even consider in the past. These foods feature unusual flavors, unnecessary aesthetic importance, huge size, extravagant colors and are often tasteless, emptied of their primary function which is to bring life and health. Food has become a problem rather than a benefit. In traditional peoples and rural areas, the use of characteristic foods has always been related to the nourishment of the body and the provision of energy. It is precisely in foods that we find the elements that set in motion the most microscopic mechanisms of our body. The body is like a machine and we should look at it this way: without a healthy body, we can’t go far or reason properly.

Each system in our body requires different foods to perform the functions that keep us alive and allow us to constantly regenerate. What we eat has a predominant impact on our lives and lifestyle. The quality of the food must be high. What we introduce into our body machine to make it work at its best must be active and alive. By looking for the active ingredient in food, we get the vitality that allows us to stand up. The role of the active ingredient is precisely to make us active in every cell of our body.

From a scientific point of view, the most important active ingredients are:

  • Vitamins: regulate cellular chemical reactions and activate vital chains in our body.
  • Mineral salts: essential for body osmotic activity and support tissues.
  • Trace elements: important for all physiological activities, growth and a healthy constitution.
  • Essential oils: they bring benefits both emotionally and physically.
  • Alkalis: initiate significant reactions at the physical level.
  • Glucosides: function as energy stores with multiple effects.
  • Saponins: have expectorant and diuretic effects.
  • Tannins: with astringent, anti-inflammatory and hemostatic action, they help relieve inflammation.
  • Resins: with their antiseptic properties, they help the respiratory tract.
  • Bitter principles: promote digestion and appetite.
  • Organic acids: they have osmotic activity and can have a mild laxative effect.

It is important to look for freshness in the diet in terms of time because it has been shown that the passage of time deteriorates foods, making them rancid and rotten. Germs proliferate and the active ingredients are deactivated more and more. Our food, in general, is derived from extended storage periods and intensive treatments to ensure that food arrives at a future date. This reduces the amount of life transmitted by the consumption of food on our tables. The origin of food and the different methods of preparation are becoming increasingly important, and all this is still linked to the vitality of our dishes. Even on food labels, it is not mandatory to indicate the date of production, but only the expiry date. Goods are not produced to be consumed immediately, but to be stored.

For this reason, we pay the utmost attention to the collection of our raw materials. They must have been detached from the mother plant no more than last summer. A fundamental aspect is to establish a strong bond with the Earth and everything it offers us. This bond is favored by several factors such as the freshness of food, less invasive processing techniques, and the short time interval between harvesting and production.

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