This second manual uses the most common, readily available and readily available Mediterranean foods to develop a nutritional system designed to address issues related to individual characteristics, the seasons, and any pathologies that may have affected the individual. We are what we eat, and we can intervene to correct short- or long-term "mistakes" or ailments. The reader will be guided through the use of specific foods and the creation of healthy dishes without sacrificing the pleasures of excellent Mediterranean cuisine.
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