{"id":206268,"date":"2023-09-05T10:01:26","date_gmt":"2023-09-05T08:01:26","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=206268"},"modified":"2023-09-05T10:02:08","modified_gmt":"2023-09-05T08:02:08","slug":"keys-to-the-gastronomic-back-to-school-season-according-to-nutritionist-and-chefs","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/keys-to-the-gastronomic-back-to-school-season-according-to-nutritionist-and-chefs\/","title":{"rendered":"Keys to the gastronomic ‘back-to-school’ season, according to experts and some great chefs"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
He is not only one of the best pastry chefs in the world, but he also owns several succulent businesses: ice cream and confectionery with ‘chuches’, under the brand Rocambolesc, and the chocolate workshop-store Casa Cacao. But Jordi Roca pulls good humor to show via Instagram his morning exercise ‘routine’ “now that I have decided I want to be an influencer” and that, yes, only applies on the 15th of each month. In the middle of August, irony and humor were his recipe to address the thorny issue of fitness, which has become an almost strategic priority now that September is starting.<\/p>\n\n\n\n

Maybe the summer energy is momentarily kept alive by memories like a grilled Esc\u00f3rpora at Toc Al Mar in Aiguablava, the tuna cannelloni at Compartir in Cadaqu\u00e9s, the ‘Romanitas’ of crayfish in batter at Antonio’s in Zahara, Kaia’s turbot, Badulaque’s Monkfish a la cedeiresa, El Cranc’s lobster Fideu\u00e1 (Altea) or, of course, Casa Jondal’s smoked salmon and caviar Bikini -which, back in the city, we know that Rafa Zafra still serves at the double headquarters of Estimar-. Do those vacation guilty pleasures now take their toll and require us to ‘start over’ based on losing weight and stop going out to try restaurants? Maybe not so much, although the statistics are a little bitter: a person can put on an average of three to five kilos in summer, a fact that a study by Nutritienda completes with the fact that 61% of Spaniards tend to take that on vacation and, of them, only 15% manage to lose weight afterwards.<\/p>\n\n\n\n

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Portrait of British film director Alfred Hitchcock (1899 – 1980), in a suit and chef’s hat, as he poses with a pair of knives and stands behind a counter full of various cheeses in his kitchen, Beverly Hills, California, 1978. (Photo by Tom Nebbia\/Corbis via Getty Images)<\/figcaption><\/figure>\n\n\n\n

But that doesn’t mean you have to look for a quick fix to lose weight. “September arrives and, as if the twelve bells of the New Year were ringing, we load ourselves with new resolutions. First bell: exercise. Second bell: eat healthier. Third: quit smoking. Fourth: make sure my goals don’t sink like the Titanic!” warns young nutritionist Marta Verona<\/a>. “In September, we reset the excesses of the summer and we cannot fall into the trap of miracle diets and detox shakes. We have a few extra pounds and we want to lose weight here and now. We get on the Internet and we are bombarded with attractive messages: ‘Hard-boiled egg diet: lose 15 kilos in 2 weeks’, ‘Alkaline diet’, ‘Pineapple diet’, ‘Detox diet’ or substitute shakes”, stresses this nutritionist.<\/p>\n\n\n\n

Verona proposes to “activate our radar to identify miracle diets”. They are those “that become fashionable because they promise to lose weight quickly, without effort, divinize or eliminate some food and usually have flashy names, a lot of marketing and little health and effectiveness because they do not work in the long term”. They are usually based on greatly reducing the calories ingested daily, which causes weight loss, but “the famous rebound effect appears immediately”.<\/p>\n\n\n\n

“THERAPEUTIC FASTING”<\/strong><\/h2>\n\n\n\n

Miracle or not, one of the most fashionable diets today has to do with fasting. This is the specialty of Cl\u00ednica Buchinger, with its headquarters in Marbella, whose century-old methodology is based on ‘therapeutic fasting’ with personalized medical assistance, “the basis of our integral concept for the benefit of health”.<\/p>\n\n\n\n

What does it mean? “Conscious nutrition, physical exercise and spiritual inspiration complete the program and contribute to the regeneration of body and spirit just as much as physical treatments and exercise in nature”. That, in fact, means that “in addition to mineral water in unlimited quantity, the fasters ingest infusions, freshly prepared vegetable broths and freshly squeezed natural fruit juices”, with products from organic farming. “The cure begins with a light vegetarian diet on the day of arrival, which is followed by a day of preparation. Once the fasting is over, the diet is gradually normalized with tasty menus. This phase is an important requirement for the effect of the cure to last after the stay in the clinic”, Buchinger explains, which proposes as ‘plan B’ for those who cannot or do not want to fast its “exquisite ovo-lacto-vegetarian cuisine” with a low-calorie diet of 800 kilocalories or a ‘whole food menu’ of 2,000, always adapted to each user, according to tastes and food intolerances.<\/p>\n\n\n\n

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