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Fabio Capello Says Eat Like An Italian



Written by Richard Simmons | Wednesday, 19 November 2008 | There are 0 comments

Hailing from Italy Fabio knows all about healthy Mediterranean foodstuffs

The new England coach is laying down the law when it comes to diet and the British football squad. Fabio Capello said that he was clamping down on fried food and chips as part of a diet regime which he hoped would improve fitness overall and help restore morale to the team after failing to get qualification for the European Championships.

Fabio Capello Says Eat Like An Italian

Fabio Capello explained that he had been promoting the positive benefits of a Mediterranean diet compared to an unhealthy fried one. Hailing from Italy Fabio knows all about healthy Mediterranean foodstuffs such as fish, fresh fruit and vegetables and a little bit of olive oil. The Mediterranean diet has consistently been shown to be the world’s healthiest diet and to improve the health of people’s hearts and arteries in the long term.

If you are serious about getting fit and healthy it is essential that you pay a lot of attention to what you eat. The advantages of a Mediterranean diet are that it is extremely varied and the variety is essential for healthy eating. The Mediterranean diet includes good amounts of protein, carbohydrates and healthy natural fats such as olive oil.

Professional athletes can often eat unhealthily because they burn off so many calories every day in strict exercise programs but they should be aware that while in the short term they may get away with it in the long term they could be doing damage to their health.

Some of you may remember the news reports concerning the Gold Olympics medal winner who could eat a whopping 12,000 calories daily most of which was processed fat and carbohydrates. This diet according to some nutritionists could give him problems in the future as it did not contain enough vegetables and fruit which are high in antioxidants which are known to preserve arterial health and youth in the long term.

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