Clean face, framing in half a bust, stethoscope in the neck and a simple white shirt, that doctor’s shirt that accompanied her several times during the visits to the hospital. Sometimes it takes very little to be able to convey competence and professionalism. The second protagonist of the address book: “Chat between social networks” And Giulia Ciccarelli, internal medicine doctor, creator of the Instagram page @Medicina_in_cucina, born in 2022 and grown at an exponential level, thanks to the seriousness and the excellent content proposed.
One of the Motti of the doctor is: “Eating well to live happily”and his meaning of eating well, goes well with the taste and pleasure of good food. His seasonal anti -inflammatory menus are expected almost as the arrival of the sales, and every time he is able to give curious and exquisite recipes and combinations, as well as, of course, super healthy!
Giulia, how was the project born?
“I can say that everything started from an idea of uniting my two great passions. The name “Medicine in the kitchen” contains, in fact, the two keywords of my life. Medicinebecause I am a doctor. I followed the classic path of medical studies, then working in the hospital. Kitchenbecause I have always been a lover of culinary art. I come from a family of peasant origin, I have always seen my mom and grandmother dedicate a lot of time to prepare good and healthy food. My grandparents had fields (to which my parents dedicate themselves today), so we have always had the seasonal cycle of fruit vegetables and genuine products, like the eggs of our hens. “
“Although food has always occupied an important slice of my life, in reality I had never deepened the theme of nutrition: in the classic study path of a doctor, to date, there are no exams dedicated to nutrition, so I had never noticed, of how important we were important for the health and for the prevention of diseases. This until a few years ago, when I started to deepen this bond: he was born from here My husband – The strategist of our team of “double”) to tell him about social media: the medicine and cuisine words have become one, conflicting in an Instagram profile “.
A profile among those accrued at a dizzying rhythm, thanks also to the simplicity with which important concepts are disclosed, so important as “cure one’s body, eating”.
“The awareness of how much the role of nutrition is increasingly growing, it is not only important, but I would say fundamental. Our eating habits, if negative, can contribute to the development of diseases actually increasing in our population: diseases on an inflammatory basis, autoimmune, hormonal disorders, diabetes, cholesterol, cardiovascular diseases. hospital, both, above all, thanks to the working experience made in Africa. “
Tell us about this experience.
“I lived six months in a village of a tanzania plateau, in the iringa region. I worked as a doctor in a small local hospital, alongside the African staff. The interesting thing was that, if initially I thought, like most people, whom I would have dealt with diseases other than ours, such as tuberculosis or malaria, the specific project I had been assigned to, Clinic dedicated to new emerging chronic diseases in Africa. Our food, industrial food. The consumption of carbonated drinks, chips, snacks, biscuits, snacks, takes root there very easily. In a context in which there is very little culture (especially if we speak of culture of nutrition), and serious economic precariousness, these products are sold as energizing, satiating and economic. “
Of your experience and the importance of nutrition, you talk about it in your first book, entitled “Medicine in the kitchen”, written clearly and smoothly.
“The message I try to get, both to those who read my book, and to those who follow me on the other side of the screen, with a positive and proactive approach, is that you can feel better. You can sleep better, you can have more energies and concentration. You can digest well and improve the intestine disorders for those suffering from it. All this, following a correct diet, which is nothing strange: I do not support special protocols or restrictive ones. simply my idea is to return to natural food, treat it well, cook it in the right way, follow the seasonality of what the nature of best offers us to have a varied diet, without abandoning the tasty and rewarding side, but healthy and in harmony with our body. The various sectors, understanding what and how to choose, how to read the labels.
Receive many positive feedback from people who have significantly reduced their ailments, improved their blood tests, decreased drugs.
“Exactly, and I am very happy with this. It was the main observation that made me understand both to me and my husband that the idea could have become a real job. The feedback is really positive. In theory you know, you are sure it is so, but seeing it constantly realized is something extremely satisfied. I always report these feedback to make it clear that he is not an abstract concept in the air, but it is a concrete factor that is a concrete factor Relived on our life. It helps not to weigh down the organs, allowing them to work better, helps the liver to dispose of drugs, waste and toxins, offering fundamental support “.
Obviously superfluous question: are you satisfied with what you made?
A lot. I would never have imagined it. If a few years ago they told me that this would be my way of being a doctor, I would not have believed it in the least, and instead It is a beautiful way of being a doctor. Particular, original, different, but beautiful. Thanks to social media you can interface with people you could never meet. I have people who write me from Australia, from the United States or Canada, many from London. It is a very powerful tool to get an infinite number of people and to help them feel better in their lives. A super amplified doctor. “
