Asisa gathers in a book 14 menus for people with diabetes made by Spanish chefs

The work has been edited by the Lunwerg publishing house together with the Royal Academy of Gastronomy and has had the collaboration of the Spanish Foundation of Nutrition and the Spanish Diabetes Society, and has been presented at 'Asisa Madrid Fusion 2017'.

Some menus that includes are made by Juan Mari and Elena Arzak, Ricard Camarena, Ramón Freixa, Pedro Larumbe, Juanjo López Bedmar, Nacho Manzano, Francis Paniego, Toño Pérez, Fina Puigdevall, Joan Roca, Paco Roncero, Mario Sandoval, Pepe Solla andOscar Velasco.

"Asisa maintains a double commitment. On the one hand, with the promotion of healthy eating, one of the essential elements in disease prevention. On the other, with the impulse of healthy gastronomy, because we believe that haute cuisine must beFully compatible with health care.Asisa, Jaime Ortiz.

In fact, Asisa has launched the 'healthy gastronomy' collection in which the book dedicated to diabetes published now and joins 'Healthy Cardiovascular Gastronomy' is framed, which opened the collection.The essential objective of this collection is to spread the idea that enjoying eating is perfectly compatible with caring for health, even in those cases in which someone suffers or has suffered a disease directly linked to food.

"When Asisa and the Royal Academy of Gastronomy, we were ableShow that haute cuisine is perfectly compatible with enjoyment and health care, in any circumstance and at any age, "said the president of the Royal Academy of Gastronomy, Rafael Ansón.

For its part, the Director of Information and Scientific Dissemination of the Spanish Foundation of Nutrition, Teresa Valero, and the president of Sabor España, Pedro Larumbe, have highlighted the need to bet on the development of a healthy diet and, in the caseOf the people who suffer from some disease linked to food, bring their diet as much as possible to that of a healthy person.