CONCEIÇÃO CALHAU

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O lado B dos alimentos

Sabe o que são alteradores endócrinos nos alimentos? São compostos que não aparecem nos rótulos, mas que podem engordar mais que as calorias e contaminar a comida. A boa notícia é que a dieta mediterrânica tem menos aditivos e é mais natural.

𝘖 𝘰𝘭𝘩𝘢𝘳 𝘥𝘦 𝘤𝘢𝘥𝘢 𝘶𝘮 𝘥𝘦 𝘯𝘰́𝘴 𝘱𝘢𝘳𝘢 𝘰𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴 𝘦́, 𝘯𝘢 𝘮𝘢𝘪𝘰𝘳𝘪𝘢 𝘥𝘢𝘴 𝘷𝘦𝘻𝘦𝘴, 𝘮𝘶𝘪𝘵𝘰 𝘳𝘦𝘥𝘶𝘵𝘰𝘳. 𝘈𝘭𝘨𝘶𝘯𝘴 𝘧𝘰𝘤𝘢𝘮 𝘢 𝘢𝘵𝘦𝘯𝘤̧𝘢̃𝘰 𝘯𝘢𝘴 𝘤𝘢𝘭𝘰𝘳𝘪𝘢𝘴, 𝘰𝘶𝘵𝘳𝘰𝘴 𝘵𝘢𝘮𝘣𝘦́𝘮 𝘯𝘰 𝘢𝘤̧𝘶́𝘤𝘢𝘳, 𝘮𝘢𝘴 𝘵𝘢𝘮𝘣𝘦́𝘮 𝘦𝘮 𝘢𝘭𝘦𝘨𝘢𝘤̧𝘰̃𝘦𝘴 𝘥𝘦 "𝘴𝘦𝘮 𝘭𝘢𝘤𝘵𝘰𝘴𝘦", "𝘴𝘦𝘮 𝘨𝘭𝘶́𝘵𝘦𝘯", "𝘭𝘪𝘨𝘩𝘵", "𝘮𝘢𝘨𝘳𝘰", "𝘭𝘰𝘸 𝘤𝘢𝘳𝘣", "𝘴𝘦𝘮 𝘢𝘥𝘪𝘤̧𝘢̃𝘰 𝘥𝘦 𝘢𝘤̧𝘶́𝘤𝘢𝘳", 𝘦𝘯𝘵𝘳𝘦 𝘮𝘶𝘪𝘵𝘢𝘴 𝘰𝘶𝘵𝘳𝘢𝘴 𝘱𝘳𝘪𝘰𝘳𝘪𝘥𝘢𝘥𝘦𝘴. 𝘕𝘰 𝘦𝘯𝘵𝘢𝘯𝘵𝘰, 𝘯𝘢 𝘮𝘢𝘪𝘰𝘳𝘪𝘢 𝘥𝘢𝘴 𝘷𝘦𝘻𝘦𝘴 𝘯𝘢̃𝘰 𝘴𝘰́ 𝘦𝘴𝘲𝘶𝘦𝘤𝘦𝘮𝘰𝘴 𝘰 𝘮𝘢𝘪𝘴 𝘦𝘭𝘦𝘮𝘦𝘯𝘵𝘢𝘳 𝘥𝘢 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘢𝘤̧𝘢̃𝘰, 𝘤𝘰𝘮𝘰 𝘪𝘨𝘯𝘰𝘳𝘢𝘮𝘰𝘴 𝘲𝘶𝘦 𝘤𝘢𝘥𝘢 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰 - 𝘢𝘵𝘦́ 𝘢 𝘢́𝘨𝘶𝘢, 𝘲𝘶𝘦 𝘦́ 𝘵𝘢𝘮𝘣𝘦́𝘮 𝘶𝘮 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰 - 𝘵𝘦𝘮 𝘶𝘮𝘢 𝘤𝘰𝘮𝘱𝘭𝘦𝘹𝘪𝘥𝘢𝘥𝘦 𝘲𝘶𝘪́𝘮𝘪𝘤𝘢 𝘲𝘶𝘦 𝘱𝘰𝘶𝘤𝘰𝘴 (𝘳𝘦)𝘤𝘰𝘯𝘩𝘦𝘤𝘦𝘮.

𝘈 𝘱𝘳𝘰́𝘱𝘳𝘪𝘢 𝘳𝘰𝘵𝘶𝘭𝘢𝘨𝘦𝘮 𝘯𝘶𝘵𝘳𝘪𝘤𝘪𝘰𝘯𝘢𝘭 𝘪𝘯𝘧𝘰𝘳𝘮𝘢 𝘰 𝘤𝘰𝘯𝘴𝘶𝘮𝘪𝘥𝘰𝘳 𝘢𝘱𝘦𝘯𝘢𝘴 𝘴𝘰𝘣𝘳𝘦 𝘶𝘮𝘢 𝘱𝘦𝘲𝘶𝘦𝘯𝘢 𝘱𝘢𝘳𝘵𝘦 𝘥𝘰 𝘲𝘶𝘦 𝘦́ 𝘢 𝘲𝘶𝘪́𝘮𝘪𝘤𝘢 𝘥𝘰 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰. 𝘈𝘪𝘯𝘥𝘢 𝘲𝘶𝘦 𝘰𝘣𝘷𝘪𝘢𝘮𝘦𝘯𝘵𝘦 𝘮𝘶𝘪𝘵𝘰 𝘪𝘮𝘱𝘰𝘳𝘵𝘢𝘯𝘵𝘦, 𝘴𝘰𝘣𝘳𝘦𝘵𝘶𝘥𝘰 𝘢 𝘪𝘯𝘧𝘰𝘳𝘮𝘢𝘤̧𝘢̃𝘰 𝘥𝘢 𝘲𝘶𝘢𝘯𝘵𝘪𝘥𝘢𝘥𝘦 𝘥𝘦 𝘢𝘤̧𝘶́𝘤𝘢𝘳, 𝘥𝘦 𝘨𝘰𝘳𝘥𝘶𝘳𝘢 𝘵𝘰𝘵𝘢𝘭 𝘦 𝘥𝘦 𝘨𝘰𝘳𝘥𝘶𝘳𝘢 𝘴𝘢𝘵𝘶𝘳𝘢𝘥𝘢 𝘦 𝘢𝘪𝘯𝘥𝘢 𝘥𝘦 𝘴𝘢𝘭, 𝘢 𝘱𝘳𝘦𝘴𝘦𝘯𝘤̧𝘢 𝘰𝘶 𝘯𝘢̃𝘰 𝘥𝘦 𝘦𝘥𝘶𝘭𝘤𝘰𝘳𝘢𝘯𝘵𝘦𝘴 𝘰𝘶 𝘰𝘶𝘵𝘳𝘰𝘴 𝘢𝘥𝘪𝘵𝘪𝘷𝘰𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘢𝘳𝘦𝘴, 𝘳𝘦𝘥𝘶𝘻 𝘰 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰 𝘢 𝘶𝘮𝘢 𝘴𝘪𝘮𝘱𝘭𝘪𝘤𝘪𝘥𝘢𝘥𝘦 𝘲𝘶𝘦 𝘯𝘢̃𝘰 𝘦́ 𝘳𝘦𝘢𝘭. 𝘐𝘴𝘵𝘰 𝘯𝘰𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴 𝘲𝘶𝘦 𝘢𝘱𝘳𝘦𝘴𝘦𝘯𝘵𝘢𝘮 𝘳𝘰́𝘵𝘶𝘭𝘰... 𝘶𝘮𝘢 𝘷𝘦𝘻 𝘲𝘶𝘦 𝘰𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴 𝘯𝘰 𝘴𝘦𝘶 𝘢𝘮𝘣𝘪𝘦𝘯𝘵𝘦 𝘯𝘢𝘵𝘶𝘳𝘢𝘭, 𝘰𝘶 𝘦𝘮 𝘯𝘢𝘵𝘶𝘳𝘦𝘻𝘢, 𝘯𝘦𝘮 𝘦𝘴𝘴𝘢 𝘪𝘯𝘧𝘰𝘳𝘮𝘢𝘤̧𝘢̃𝘰 𝘵𝘳𝘢𝘻𝘦𝘮.

𝘈 𝘤𝘰𝘮𝘱𝘭𝘦𝘹𝘪𝘥𝘢𝘥𝘦 𝘲𝘶𝘪́𝘮𝘪𝘤𝘢 𝘦́ 𝘵𝘢̃𝘰 𝘦𝘭𝘦𝘷𝘢𝘥𝘢 𝘲𝘶𝘦 𝘯𝘢̃𝘰 𝘱𝘰𝘥𝘦𝘮𝘰𝘴 𝘢𝘪𝘯𝘥𝘢 𝘵𝘦𝘳 𝘦𝘴𝘴𝘢 𝘪𝘯𝘧𝘰𝘳𝘮𝘢𝘤̧𝘢̃𝘰 𝘴𝘪𝘴𝘵𝘦𝘮𝘢𝘵𝘪𝘻𝘢𝘥𝘢, 𝘮𝘢𝘴 𝘴𝘢̃𝘰 𝘮𝘶𝘪𝘵𝘰𝘴 𝘰𝘴 𝘦𝘴𝘵𝘶𝘥𝘰𝘴 𝘲𝘶𝘦 𝘢𝘷𝘢𝘭𝘪𝘢𝘮 𝘱𝘢𝘳𝘵𝘦 𝘥𝘦𝘴𝘴𝘢 𝘤𝘰𝘮𝘱𝘭𝘦𝘹𝘪𝘥𝘢𝘥𝘦 𝘦𝘮 𝘤𝘰𝘯𝘵𝘦𝘹𝘵𝘰 𝘥𝘦 𝘪𝘯𝘷𝘦𝘴𝘵𝘪𝘨𝘢𝘤̧𝘢̃𝘰 𝘤𝘪𝘦𝘯𝘵𝘪́𝘧𝘪𝘤𝘢.

𝘈𝘴𝘴𝘪𝘮, 𝘴𝘪𝘮𝘱𝘭𝘪𝘧𝘪𝘤𝘢𝘯𝘥𝘰, 𝘰𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴 𝘱𝘰𝘥𝘦𝘮 𝘵𝘦𝘳 "𝘯𝘶𝘵𝘳𝘪𝘦𝘯𝘵𝘦𝘴" 𝘦 "𝘯𝘢̃𝘰 𝘯𝘶𝘵𝘳𝘪𝘦𝘯𝘵𝘦𝘴". 𝘋𝘦𝘯𝘵𝘳𝘰 𝘥𝘰𝘴 𝘯𝘶𝘵𝘳𝘪𝘦𝘯𝘵𝘦𝘴 𝘵𝘦𝘮𝘰𝘴 𝘰𝘴 𝘮𝘢𝘤𝘳𝘰𝘯𝘶𝘵𝘳𝘪𝘦𝘯𝘵𝘦𝘴 𝘤𝘰𝘮𝘰 𝘢𝘴 𝘱𝘳𝘰𝘵𝘦𝘪́𝘯𝘢𝘴, 𝘰𝘴 𝘩𝘪𝘥𝘳𝘢𝘵𝘰𝘴 𝘥𝘦 𝘤𝘢𝘳𝘣𝘰𝘯𝘰 𝘦 𝘰𝘴 𝘭𝘪́𝘱𝘪𝘥𝘰𝘴 - 𝘦 𝘥𝘦𝘯𝘵𝘳𝘰 𝘥𝘰𝘴 𝘮𝘪𝘤𝘳𝘰𝘯𝘶𝘵𝘳𝘪𝘦𝘯𝘵𝘦𝘴, 𝘢𝘴 𝘷𝘪𝘵𝘢𝘮𝘪𝘯𝘢𝘴 𝘦 𝘰𝘴 𝘮𝘪𝘯𝘦𝘳𝘢𝘪𝘴. 𝘕𝘰𝘴 "𝘯𝘢̃𝘰 𝘯𝘶𝘵𝘳𝘪𝘦𝘯𝘵𝘦𝘴" 𝘱𝘰𝘥𝘦𝘮𝘰𝘴 𝘵𝘦𝘳 𝘰𝘴 𝘥𝘦 𝘰𝘳𝘪𝘨𝘦𝘮 𝘯𝘢𝘵𝘶𝘳𝘢𝘭, 𝘵𝘪𝘱𝘪𝘤𝘢𝘮𝘦𝘯𝘵𝘦 𝘱𝘳𝘦𝘴𝘦𝘯𝘵𝘦𝘴 𝘯𝘰𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴 𝘥𝘦 𝘰𝘳𝘪𝘨𝘦𝘮 𝘷𝘦𝘨𝘦𝘵𝘢𝘭, 𝘤𝘰𝘮𝘰 𝘰𝘴 𝘧𝘪𝘵𝘰𝘲𝘶𝘪́𝘮𝘪𝘤𝘰𝘴 - 𝘤𝘰𝘮𝘰 𝘴𝘦𝘫𝘢𝘮 𝘰𝘴 𝘤𝘢𝘳𝘰𝘵𝘦𝘯𝘰𝘪𝘥𝘦𝘴, 𝘢𝘴 𝘪𝘴𝘰𝘧𝘭𝘢𝘷𝘰𝘯𝘢𝘴, 𝘢𝘯𝘵𝘰𝘤𝘪𝘢𝘯𝘪𝘯𝘢𝘴, 𝘦𝘯𝘵𝘳𝘦 𝘰𝘶𝘵𝘳𝘰𝘴 -, 𝘰𝘴 𝘥𝘦 𝘰𝘳𝘪𝘨𝘦𝘮 𝘢𝘯𝘵𝘳𝘰𝘱𝘰𝘨𝘦́𝘯𝘪𝘤𝘢𝘴 𝘦, 𝘥𝘦𝘯𝘵𝘳𝘰 𝘥𝘦𝘴𝘵𝘦𝘴, 𝘰𝘴 𝘲𝘶𝘦 𝘦𝘴𝘵𝘢̃𝘰 𝘱𝘳𝘦𝘴𝘦𝘯𝘵𝘦𝘴 𝘯𝘰𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴 𝘥𝘦 𝘧𝘰𝘳𝘮𝘢 𝘪𝘯𝘵𝘦𝘯𝘤𝘪𝘰𝘯𝘢𝘭, 𝘤𝘰𝘮𝘰 𝘢𝘥𝘪𝘵𝘪𝘷𝘰𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘢𝘳𝘦𝘴, 𝘰𝘶 𝘥𝘦 𝘧𝘰𝘳𝘮𝘢 𝘯𝘢̃𝘰 𝘪𝘯𝘵𝘦𝘯𝘤𝘪𝘰𝘯𝘢𝘭, 𝘤𝘰𝘯𝘵𝘢𝘮𝘪𝘯𝘢𝘯𝘵𝘦𝘴 𝘤𝘰𝘮𝘰 𝘮𝘦𝘵𝘢𝘪𝘴 𝘱𝘦𝘴𝘢𝘥𝘰𝘴, 𝘥𝘪𝘰𝘹𝘪𝘯𝘢𝘴, 𝘢𝘥𝘪𝘵𝘪𝘷𝘰𝘴 𝘥𝘰 𝘱𝘭𝘢́𝘴𝘵𝘪𝘤𝘰, 𝘦𝘵𝘤. 𝘛𝘦𝘮𝘰𝘴, 𝘢𝘪𝘯𝘥𝘢, 𝘤𝘰𝘮𝘱𝘰𝘴𝘵𝘰𝘴 𝘲𝘶𝘦 𝘴𝘦 𝘧𝘰𝘳𝘮𝘢𝘮 𝘥𝘶𝘳𝘢𝘯𝘵𝘦 𝘰 𝘱𝘳𝘰𝘤𝘦𝘴𝘴𝘢𝘮𝘦𝘯𝘵𝘰 𝘤𝘶𝘭𝘪𝘯𝘢́𝘳𝘪𝘰 𝘱𝘰𝘵𝘦𝘯𝘤𝘪𝘢𝘭𝘮𝘦𝘯𝘵𝘦 𝘤𝘢𝘳𝘤𝘪𝘯𝘰𝘨𝘦́𝘯𝘪𝘤𝘰𝘴, 𝘤𝘰𝘮𝘰 𝘢𝘴 𝘯𝘪𝘵𝘳𝘰𝘴𝘢𝘮𝘪𝘯𝘢𝘴, 𝘢𝘤𝘳𝘪𝘭𝘢𝘮𝘪𝘥𝘢, 𝘦𝘵𝘤.

𝘋𝘦𝘷𝘦𝘮𝘰𝘴 𝘤𝘰𝘮𝘱𝘳𝘦𝘦𝘯𝘥𝘦𝘳 𝘲𝘶𝘦 𝘰 𝘪𝘮𝘱𝘢𝘤𝘵𝘰 𝘯𝘢 𝘴𝘢𝘶́𝘥𝘦 𝘦 𝘯𝘢 𝘥𝘰𝘦𝘯𝘤̧𝘢, 𝘥𝘰 𝘤𝘰𝘯𝘴𝘶𝘮𝘰 𝘥𝘦 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴 𝘦 𝘳𝘦𝘧𝘦𝘪𝘤̧𝘰̃𝘦𝘴, 𝘳𝘦𝘴𝘶𝘭𝘵𝘢 𝘥𝘢 𝘪𝘯𝘵𝘦𝘳𝘢𝘤̧𝘢̃𝘰 𝘥𝘦 𝘶𝘮𝘢 𝘥𝘪𝘮𝘦𝘯𝘴𝘢̃𝘰 𝘦𝘭𝘦𝘷𝘢𝘥𝘢 𝘥𝘦 𝘤𝘰𝘮𝘱𝘰𝘴𝘵𝘰𝘴.

𝘙𝘦𝘴𝘶𝘭𝘵𝘢 𝘥𝘢 𝘱𝘳𝘦𝘴𝘦𝘯𝘤̧𝘢, 𝘦𝘮 𝘮𝘢𝘪𝘰𝘳 𝘰𝘶 𝘮𝘦𝘯𝘰𝘳 𝘲𝘶𝘢𝘯𝘵𝘪𝘥𝘢𝘥𝘦, 𝘥𝘦 𝘶𝘮𝘢 𝘮𝘢𝘪𝘰𝘳 𝘰𝘶 𝘮𝘦𝘯𝘰𝘳 𝘥𝘪𝘷𝘦𝘳𝘴𝘪𝘥𝘢𝘥𝘦 𝘥𝘦 𝘤𝘰𝘯𝘵𝘢𝘮𝘪𝘯𝘢𝘯𝘵𝘦𝘴, 𝘮𝘶𝘪𝘵𝘰 𝘮𝘢𝘪𝘴 𝘥𝘰 𝘲𝘶𝘦 𝘥𝘦 "𝘤𝘢𝘭𝘰𝘳𝘪𝘢𝘴".

𝘕𝘢 𝘷𝘦𝘳𝘥𝘢𝘥𝘦, 𝘥𝘰 𝘱𝘰𝘯𝘵𝘰 𝘥𝘦 𝘷𝘪𝘴𝘵𝘢 𝘤𝘪𝘦𝘯𝘵𝘪́𝘧𝘪𝘤𝘰 𝘮𝘢𝘴 𝘢𝘪𝘯𝘥𝘢 𝘮𝘢𝘪𝘴 𝘥𝘰 𝘱𝘰𝘯𝘵𝘰 𝘥𝘦 𝘷𝘪𝘴𝘵𝘢 𝘱𝘳𝘢́𝘵𝘪𝘤𝘰, 𝘤𝘭𝘪́𝘯𝘪𝘤𝘰, 𝘰𝘶 𝘮𝘦𝘴𝘮𝘰 𝘥𝘦 𝘴𝘢𝘶́𝘥𝘦 𝘱𝘶́𝘣𝘭𝘪𝘤𝘢, 𝘤𝘢𝘥𝘢 𝘷𝘦𝘻 𝘥𝘦𝘷𝘦 𝘴𝘦𝘳 𝘥𝘢𝘥𝘰 𝘮𝘦𝘯𝘰𝘴 𝘥𝘦𝘴𝘵𝘢𝘲𝘶𝘦 𝘢̀𝘴 𝘤𝘢𝘭𝘰𝘳𝘪𝘢𝘴. 𝘊𝘭𝘢𝘳𝘰 𝘲𝘶𝘦 𝘤𝘰𝘮 𝘪𝘴𝘵𝘰 𝘯𝘢̃𝘰 𝘦𝘴𝘵𝘰𝘶 𝘢 𝘯𝘢̃𝘰 𝘳𝘦𝘭𝘦𝘷𝘢𝘳 𝘰 𝘵𝘦𝘮𝘢, 𝘮𝘢𝘴 𝘦𝘴𝘵𝘰𝘶 𝘢 𝘦𝘹𝘱𝘭𝘪𝘤𝘢𝘳 𝘲𝘶𝘦, 𝘪𝘯𝘥𝘦𝘱𝘦𝘯𝘥𝘦𝘯𝘵𝘦𝘮𝘦𝘯𝘵𝘦 𝘥𝘢𝘴 𝘤𝘢𝘭𝘰𝘳𝘪𝘢𝘴, 𝘱𝘰𝘴𝘴𝘰 𝘵𝘦𝘳 𝘶𝘮 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰 𝘮𝘢𝘪𝘴 𝘤𝘰𝘯𝘵𝘢𝘮𝘪𝘯𝘢𝘥𝘰, 𝘦, 𝘱𝘰𝘳 𝘩𝘪𝘱𝘰́𝘵𝘦𝘴𝘦, 𝘦𝘭𝘦 𝘤𝘰𝘯𝘵𝘳𝘪𝘣𝘶𝘪𝘳 𝘱𝘢𝘳𝘢 𝘢 𝘤𝘩𝘢𝘮𝘢𝘥𝘢 𝘢𝘥𝘪𝘱𝘰𝘴𝘪𝘥𝘢𝘥𝘦.

𝘔𝘶𝘪𝘵𝘰𝘴 𝘥𝘰𝘴 𝘢𝘭𝘵𝘦𝘳𝘢𝘥𝘰𝘳𝘦𝘴 𝘦𝘯𝘥𝘰́𝘤𝘳𝘪𝘯𝘰𝘴 𝘴𝘢̃𝘰 𝘤𝘢𝘱𝘢𝘻𝘦𝘴 𝘥𝘦 𝘳𝘦𝘧𝘰𝘳𝘤̧𝘢𝘳 𝘯𝘰 𝘰𝘳𝘨𝘢𝘯𝘪𝘴𝘮𝘰 𝘢 𝘱𝘳𝘪𝘰𝘳𝘪𝘥𝘢𝘥𝘦 𝘮𝘦𝘵𝘢𝘣𝘰́𝘭𝘪𝘤𝘢 𝘥𝘦 𝘢𝘤𝘶𝘮𝘶𝘭𝘢𝘳 𝘨𝘰𝘳𝘥𝘶𝘳𝘢 𝘯𝘰 𝘵𝘦𝘤𝘪𝘥𝘰 𝘢𝘥𝘪𝘱𝘰𝘴𝘰. 𝘈 𝘤𝘰𝘮𝘱𝘭𝘦𝘹𝘪𝘥𝘢𝘥𝘦 𝘥𝘢𝘴 𝘷𝘪𝘢𝘴 𝘮𝘦𝘵𝘢𝘣𝘰́𝘭𝘪𝘤𝘢𝘴 𝘯𝘰 𝘰𝘳𝘨𝘢𝘯𝘪𝘴𝘮𝘰, 𝘥𝘢 𝘧𝘰𝘳𝘮𝘢 𝘤𝘰𝘮𝘰 𝘪𝘯𝘵𝘦𝘳𝘢𝘨𝘦𝘮 𝘴𝘦 𝘪𝘯𝘧𝘭𝘶𝘦𝘯𝘤𝘪𝘢𝘮 𝘦 𝘴𝘢̃𝘰 𝘪𝘯𝘧𝘭𝘶𝘦𝘯𝘤𝘪𝘢𝘥𝘢𝘴 𝘱𝘰𝘳 𝘧𝘢𝘵𝘰𝘳𝘦𝘴 𝘦𝘹𝘵𝘦𝘳𝘯𝘰𝘴 - 𝘱𝘰𝘳 𝘦𝘹𝘦𝘮𝘱𝘭𝘰 𝘥𝘦 𝘤𝘰𝘮𝘱𝘰𝘴𝘵𝘰𝘴 𝘦𝘴𝘵𝘳𝘢𝘯𝘩𝘰𝘴 𝘢𝘰 𝘯𝘰𝘴𝘴𝘰 𝘰𝘳𝘨𝘢𝘯𝘪𝘴𝘮𝘰 𝘤𝘰𝘮 𝘢𝘵𝘪𝘷𝘪𝘥𝘢𝘥𝘦 𝘦𝘯𝘥𝘰́𝘤𝘳𝘪𝘯𝘢 - 𝘦́ 𝘦𝘯𝘰𝘳𝘮𝘦 𝘦 𝘦𝘹𝘱𝘭𝘪𝘤𝘢 𝘦𝘮 𝘱𝘢𝘳𝘵𝘦 𝘢 𝘮𝘢𝘪𝘰𝘳 𝘰𝘶 𝘮𝘦𝘯𝘰𝘳 "𝘱𝘳𝘦𝘥𝘪𝘴𝘱𝘰𝘴𝘪𝘤̧𝘢̃𝘰" 𝘱𝘢𝘳𝘢 𝘢𝘤𝘶𝘮𝘶𝘭𝘢𝘳 𝘨𝘰𝘳𝘥𝘶𝘳𝘢.

𝘋𝘪𝘳𝘪𝘢 𝘲𝘶𝘦 𝘴𝘢̃𝘰 𝘢𝘴 "𝘤𝘢𝘭𝘰𝘳𝘪𝘢𝘴 𝘢𝘮𝘣𝘪𝘦𝘯𝘵𝘢𝘪𝘴". 𝘋𝘰 𝘲𝘶𝘦 𝘤𝘰𝘯𝘴𝘶𝘮𝘰 𝘥𝘪𝘢𝘳𝘪𝘢𝘮𝘦𝘯𝘵𝘦, 𝘰 𝘰𝘳𝘨𝘢𝘯𝘪𝘴𝘮𝘰 "𝘥𝘦𝘤𝘪𝘥𝘦" 𝘱𝘳𝘪𝘰𝘳𝘪𝘥𝘢𝘥𝘦𝘴 𝘦 𝘮𝘶𝘪𝘵𝘢𝘴 𝘴𝘢̃𝘰 𝘢𝘭𝘵𝘢𝘮𝘦𝘯𝘵𝘦 𝘪𝘯𝘧𝘭𝘶𝘦𝘯𝘤𝘪𝘢𝘥𝘢𝘴 𝘱𝘦𝘭𝘢 𝘮𝘢𝘪𝘰𝘳 𝘰𝘶 𝘮𝘦𝘯𝘰𝘳 𝘱𝘳𝘦𝘴𝘦𝘯𝘤̧𝘢 𝘥𝘦𝘴𝘵𝘦𝘴 𝘤𝘰𝘮𝘱𝘰𝘴𝘵𝘰𝘴. 𝘈 𝘷𝘦𝘳𝘥𝘢𝘥𝘦 𝘦́ 𝘲𝘶𝘦, 𝘥𝘪𝘢𝘳𝘪𝘢𝘮𝘦𝘯𝘵𝘦, 𝘯𝘢̃𝘰 𝘦𝘴𝘵𝘢𝘳𝘦𝘮𝘰𝘴 𝘦𝘹𝘱𝘰𝘴𝘵𝘰𝘴 𝘢 𝘶𝘮, 𝘮𝘢𝘴 𝘢 𝘮𝘢𝘪𝘴 𝘥𝘰 𝘲𝘶𝘦 𝘶𝘮 𝘢𝘭𝘵𝘦𝘳𝘢𝘥𝘰𝘳 𝘦𝘯𝘥𝘰́𝘤𝘳𝘪𝘯𝘰. 𝘚𝘦 𝘴𝘦 𝘢𝘤𝘶𝘮𝘶𝘭𝘢𝘮 𝘯𝘢 𝘤𝘢𝘥𝘦𝘪𝘢 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘢𝘳 - 𝘦 𝘱𝘰𝘳 𝘪𝘴𝘴𝘰 𝘴𝘢̃𝘰 𝘤𝘩𝘢𝘮𝘢𝘥𝘰𝘴 𝘥𝘦 𝘱𝘰𝘭𝘶𝘦𝘯𝘵𝘦𝘴 𝘲𝘶𝘦 𝘱𝘦𝘳𝘴𝘪𝘴𝘵𝘦𝘮 𝘯𝘰 𝘢𝘮𝘣𝘪𝘦𝘯𝘵𝘦, 𝘰𝘶 𝘴𝘦𝘫𝘢, 𝘯𝘢̃𝘰 𝘴𝘢̃𝘰 𝘥𝘦𝘨𝘳𝘢𝘥𝘢𝘥𝘰𝘴, 𝘣𝘪𝘰𝘢𝘤𝘶𝘮𝘶𝘭𝘢𝘮 𝘯𝘰𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴, 𝘵𝘢𝘯𝘵𝘰 𝘮𝘢𝘪𝘴 𝘲𝘶𝘢𝘯𝘵𝘰 𝘮𝘢𝘪𝘴 𝘢𝘭𝘵𝘰 𝘰 𝘴𝘦𝘶 𝘯𝘪́𝘷𝘦𝘭 𝘯𝘢 𝘤𝘢𝘥𝘦𝘪𝘢 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘢𝘳 - 𝘳𝘦𝘤𝘰𝘯𝘩𝘦𝘤𝘦𝘮𝘰𝘴 𝘲𝘶𝘦 𝘯𝘰́𝘴 𝘩𝘶𝘮𝘢𝘯𝘰𝘴 𝘵𝘢𝘮𝘣𝘦́𝘮 𝘰𝘴 𝘢𝘤𝘶𝘮𝘶𝘭𝘢𝘮𝘰𝘴 𝘦 𝘯𝘰 𝘯𝘰𝘴𝘴𝘰 𝘰𝘳𝘨𝘢𝘯𝘪𝘴𝘮𝘰 𝘯𝘢̃𝘰 𝘧𝘪𝘤𝘢𝘳𝘢̃𝘰 𝘢𝘱𝘦𝘯𝘢𝘴 "𝘢𝘤𝘶𝘮𝘶𝘭𝘢𝘥𝘰𝘴 𝘰𝘶 𝘳𝘦𝘴𝘦𝘳𝘷𝘢𝘥𝘰𝘴", 𝘮𝘢𝘴 𝘵𝘦𝘳𝘢̃𝘰 𝘪𝘮𝘱𝘢𝘤𝘵𝘰 𝘯𝘢 𝘴𝘢𝘶́𝘥𝘦.

𝘋𝘦𝘴𝘥𝘦 𝟤𝟢𝟢𝟤, 𝘢𝘵𝘳𝘢𝘷𝘦́𝘴 𝘥𝘦 𝘶𝘮𝘢 𝘥𝘢𝘴 𝘱𝘶𝘣𝘭𝘪𝘤𝘢𝘤̧𝘰̃𝘦𝘴 𝘤𝘪𝘦𝘯𝘵𝘪́𝘧𝘪𝘤𝘢𝘴 𝘢̀ 𝘦́𝘱𝘰𝘤𝘢 𝘮𝘦𝘯𝘰𝘴 𝘤𝘰𝘯𝘴𝘦𝘯𝘴𝘶𝘢𝘭, 𝘮𝘢𝘴 𝘩𝘰𝘫𝘦 𝘮𝘢𝘪𝘴 𝘢𝘤𝘦𝘪𝘵𝘢𝘥𝘢 𝘦 𝘤𝘪𝘵𝘢𝘥𝘢, 𝘴𝘢𝘣𝘦𝘮𝘰𝘴 𝘲𝘶𝘦 𝘢 𝘦𝘹𝘱𝘰𝘴𝘪𝘤̧𝘢̃𝘰, 𝘢 𝘢𝘤𝘶𝘮𝘶𝘭𝘢𝘤̧𝘢̃𝘰 𝘯𝘰 𝘰𝘳𝘨𝘢𝘯𝘪𝘴𝘮𝘰 𝘦 𝘢 𝘢𝘤𝘶𝘮𝘶𝘭𝘢𝘤̧𝘢̃𝘰 𝘥𝘦 𝘦𝘧𝘦𝘪𝘵𝘰 𝘢𝘰 𝘭𝘰𝘯𝘨𝘰 𝘥𝘰𝘴 𝘢𝘯𝘰𝘴, 𝘦𝘴𝘵𝘢́ 𝘢𝘴𝘴𝘰𝘤𝘪𝘢𝘥𝘢 𝘢̀ 𝘰𝘣𝘦𝘴𝘪𝘥𝘢𝘥𝘦, 𝘢̀ 𝘳𝘦𝘴𝘪𝘴𝘵𝘦̂𝘯𝘤𝘪𝘢 𝘢̀ 𝘪𝘯𝘴𝘶𝘭𝘪𝘯𝘢 𝘦, 𝘱𝘰𝘳 𝘪𝘴𝘴𝘰, 𝘢̀ 𝘥𝘪𝘢𝘣𝘦𝘵𝘦𝘴, 𝘢𝘰 𝘤𝘢𝘯𝘤𝘳𝘰, 𝘢̀𝘴 𝘥𝘰𝘦𝘯𝘤̧𝘢𝘴 𝘤𝘢𝘳𝘥𝘪𝘰𝘷𝘢𝘴𝘤𝘶𝘭𝘢𝘳𝘦𝘴 𝘦 𝘥𝘰𝘦𝘯𝘤̧𝘢𝘴 𝘦𝘯𝘥𝘰́𝘤𝘳𝘪𝘯𝘢𝘴 𝘦𝘮 𝘨𝘦𝘳𝘢𝘭, 𝘮𝘢𝘴 𝘵𝘢𝘮𝘣𝘦́𝘮 𝘢̀𝘴 𝘥𝘰𝘦𝘯𝘤̧𝘢𝘴 𝘯𝘦𝘶𝘳𝘰𝘥𝘦𝘨𝘦𝘯𝘦𝘳𝘢𝘵𝘪𝘷𝘢𝘴, 𝘦𝘯𝘵𝘳𝘦 𝘮𝘶𝘪𝘵𝘢𝘴 𝘰𝘶𝘵𝘳𝘢𝘴.

𝘌𝘴𝘵𝘦𝘴 𝘤𝘰𝘮𝘱𝘰𝘴𝘵𝘰𝘴 𝘦𝘴𝘤𝘢𝘱𝘢𝘮 𝘢 𝘶𝘮𝘢 𝘥𝘦𝘨𝘳𝘢𝘥𝘢𝘤̧𝘢̃𝘰 𝘯𝘰 𝘢𝘮𝘣𝘪𝘦𝘯𝘵𝘦 𝘢𝘴𝘴𝘪𝘮 𝘤𝘰𝘮𝘰 𝘢𝘰 𝘤𝘰𝘯𝘵𝘳𝘰𝘭𝘰 𝘥𝘦 𝘦𝘯𝘵𝘳𝘢𝘥𝘢 𝘯𝘰 𝘰𝘳𝘨𝘢𝘯𝘪𝘴𝘮𝘰 𝘩𝘶𝘮𝘢𝘯𝘰, 𝘢𝘤𝘶𝘮𝘶𝘭𝘢𝘯𝘥𝘰-𝘴𝘦 𝘥𝘦 𝘧𝘰𝘳𝘮𝘢 𝘮𝘶𝘪𝘵𝘰 𝘴𝘪𝘭𝘦𝘯𝘤𝘪𝘰𝘴𝘢 𝘦 𝘥𝘪𝘵𝘢𝘯𝘥𝘰 𝘢 𝘴𝘢𝘶́𝘥𝘦 𝘰𝘶 𝘢 𝘢𝘶𝘴𝘦̂𝘯𝘤𝘪𝘢 𝘥𝘦𝘭𝘢 𝘱𝘰𝘳 𝘪𝘯𝘵𝘦𝘳𝘧𝘦𝘳𝘪𝘳𝘦𝘮 𝘦𝘮 𝘮𝘶́𝘭𝘵𝘪𝘱𝘭𝘢𝘴 𝘳𝘦𝘥𝘦𝘴 𝘩𝘰𝘳𝘮𝘰𝘯𝘢𝘪𝘴, 𝘪𝘯𝘵𝘦𝘯𝘴𝘪𝘧𝘪𝘤𝘢𝘯𝘥𝘰 𝘢𝘭𝘨𝘶𝘮𝘢𝘴, 𝘴𝘪𝘭𝘦𝘯𝘤𝘪𝘢𝘯𝘥𝘰 𝘰𝘶𝘵𝘳𝘢𝘴, 𝘣𝘢𝘳𝘢𝘭𝘩𝘢𝘯𝘥𝘰 𝘵𝘶𝘥𝘰

𝘈𝘵𝘦𝘯𝘤̧𝘢̃𝘰, 𝘦𝘴𝘵𝘦 𝘵𝘦𝘮𝘢 𝘦𝘴𝘵𝘢́ 𝘮𝘶𝘪𝘵𝘰 𝘭𝘪𝘨𝘢𝘥𝘰 𝘢̀ 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘢𝘤̧𝘢̃𝘰, 𝘮𝘢𝘴 𝘯𝘢̃𝘰 𝘦́ 𝘶𝘮 𝘦𝘹𝘤𝘭𝘶𝘴𝘪𝘷𝘰 𝘥𝘦𝘭𝘢. 𝘚𝘢𝘣𝘦𝘮𝘰𝘴 𝘲𝘶𝘦 𝘱𝘳𝘰𝘥𝘶𝘵𝘰𝘴 𝘥𝘢 𝘥𝘦𝘳𝘮𝘰𝘤𝘰𝘴𝘮𝘦́𝘵𝘪𝘤𝘢 𝘱𝘰𝘥𝘦𝘮 𝘵𝘢𝘮𝘣𝘦́𝘮 𝘴𝘦𝘳 𝘶𝘮𝘢 𝘧𝘰𝘯𝘵𝘦 𝘥𝘦 𝘦𝘹𝘱𝘰𝘴𝘪𝘤̧𝘢̃𝘰 𝘥𝘪𝘢́𝘳𝘪𝘢 𝘮𝘶𝘪𝘵𝘰 𝘦𝘹𝘱𝘳𝘦𝘴𝘴𝘪𝘷𝘢, 𝘤𝘰𝘯𝘧𝘰𝘳𝘮𝘦 𝘶𝘴𝘢𝘮𝘰𝘴 𝘮𝘢𝘪𝘰𝘳 𝘰𝘶 𝘮𝘦𝘯𝘰𝘳 𝘯𝘶́𝘮𝘦𝘳𝘰 𝘥𝘦𝘴𝘵𝘦𝘴 𝘱𝘳𝘰𝘥𝘶𝘵𝘰𝘴 𝘥𝘦 𝘮𝘢𝘪𝘰𝘳 𝘰𝘶 𝘥𝘦 𝘮𝘦𝘯𝘰𝘳 𝘲𝘶𝘢𝘭𝘪𝘥𝘢𝘥𝘦.

𝘌𝘹𝘪𝘴𝘵𝘦𝘮 𝘵𝘳𝘢𝘣𝘢𝘭𝘩𝘰𝘴 𝘱𝘰𝘱𝘶𝘭𝘢𝘤𝘪𝘰𝘯𝘢𝘪𝘴 𝘲𝘶𝘦 𝘳𝘦𝘭𝘢𝘤𝘪𝘰𝘯𝘢𝘮 𝘰 𝘯𝘶́𝘮𝘦𝘳𝘰 𝘥𝘦 𝘱𝘳𝘰𝘥𝘶𝘵𝘰𝘴 𝘶𝘴𝘢𝘥𝘰𝘴 𝘱𝘢𝘳𝘢 𝘳𝘰𝘵𝘪𝘯𝘢𝘴 𝘥𝘪𝘢́𝘳𝘪𝘢𝘴 𝘥𝘦 𝘤𝘶𝘪𝘥𝘢𝘥𝘰𝘴 𝘥𝘢 𝘱𝘦𝘭𝘦, 𝘮𝘢𝘲𝘶𝘪𝘭𝘩𝘢𝘨𝘦𝘮, 𝘦𝘯𝘵𝘳𝘦 𝘮𝘶𝘪𝘵𝘰𝘴 𝘰𝘶𝘵𝘳𝘰𝘴, 𝘤𝘰𝘮𝘰 𝘢𝘯𝘵𝘪-𝘵𝘳𝘢𝘯𝘴𝘱𝘪𝘳𝘢𝘯𝘵𝘦𝘴 (𝘷𝘦𝘴𝘵𝘶𝘢́𝘳𝘪𝘰 𝘰𝘶 𝘤𝘢𝘭𝘤̧𝘢𝘥𝘰 𝘥𝘦 𝘤𝘰𝘯𝘵𝘢𝘤𝘵𝘰 𝘥𝘪𝘳𝘦𝘵𝘰 𝘤𝘰𝘮 𝘢 𝘱𝘦𝘭𝘦), 𝘦𝘯𝘵𝘳𝘦 𝘮𝘶𝘪𝘵𝘢𝘴 𝘰𝘶𝘵𝘳𝘢𝘴 𝘮𝘰𝘭𝘦́𝘤𝘶𝘭𝘢𝘴 𝘲𝘶𝘦 𝘧𝘰𝘳𝘢𝘮 𝘴𝘦𝘯𝘥𝘰 𝘤𝘳𝘪𝘢𝘥𝘢𝘴 𝘱𝘢𝘳𝘢 𝘰 𝘯𝘰𝘴𝘴𝘰 𝘤𝘰𝘯𝘧𝘰𝘳𝘵𝘰 𝘥𝘪𝘢́𝘳𝘪𝘰.

𝘈 𝘷𝘦𝘳𝘥𝘢𝘥𝘦 𝘦́ 𝘲𝘶𝘦 𝘲𝘶𝘢𝘯𝘥𝘰, 𝘱𝘰𝘳 𝘦𝘹𝘦𝘮𝘱𝘭𝘰, 𝘰𝘶𝘷𝘪𝘮𝘰𝘴 𝘧𝘢𝘭𝘢𝘳 𝘥𝘰𝘴 𝘮𝘢𝘭𝘦𝘧𝘪́𝘤𝘪𝘰𝘴 𝘥𝘰 𝘱𝘭𝘢́𝘴𝘵𝘪𝘤𝘰, 𝘦𝘴𝘵𝘢𝘳𝘦𝘮𝘰𝘴 𝘢 𝘧𝘢𝘭𝘢𝘳 𝘥𝘦 𝘥𝘶𝘢𝘴 𝘱𝘳𝘦𝘰𝘤𝘶𝘱𝘢𝘤̧𝘰̃𝘦𝘴. 𝘗𝘰𝘳 𝘶𝘮 𝘭𝘢𝘥𝘰, 𝘢 𝘳𝘦𝘤𝘪𝘤𝘭𝘢𝘨𝘦𝘮 𝘥𝘰 𝘱𝘭𝘢́𝘴𝘵𝘪𝘤𝘰 𝘲𝘶𝘦 𝘴𝘢𝘣𝘦𝘮𝘰𝘴 𝘢𝘪𝘯𝘥𝘢 𝘯𝘢̃𝘰 𝘴𝘦𝘳 𝘦𝘧𝘦𝘵𝘪𝘷𝘢 𝘦, 𝘱𝘰𝘳 𝘪𝘴𝘴𝘰, 𝘰 𝘵𝘦𝘮𝘢 𝘥𝘦𝘷𝘦 𝘴𝘦𝘳 𝘤𝘰𝘭𝘰𝘤𝘢𝘳 𝘢 𝘳𝘦𝘤𝘪𝘤𝘭𝘢𝘳 𝘢𝘴 𝘦𝘮𝘣𝘢𝘭𝘢𝘨𝘦𝘯𝘴 - 𝘮𝘢𝘴, 𝘵𝘢𝘮𝘣𝘦́𝘮, 𝘶𝘮𝘢 𝘴𝘦𝘨𝘶𝘯𝘥𝘢 𝘱𝘳𝘦𝘰𝘤𝘶𝘱𝘢𝘤̧𝘢̃𝘰 𝘲𝘶𝘦 𝘱𝘢𝘴𝘴𝘢 𝘱𝘦𝘭𝘢 𝘮𝘢́ 𝘶𝘵𝘪𝘭𝘪𝘻𝘢𝘤̧𝘢̃𝘰 𝘥𝘰 𝘱𝘭𝘢́𝘴𝘵𝘪𝘤𝘰 𝘲𝘶𝘦 𝘱𝘰𝘥𝘦 𝘴𝘦𝘳 𝘱𝘰𝘵𝘦𝘯𝘤𝘪𝘢𝘥𝘰𝘳𝘢 𝘥𝘢 𝘮𝘪𝘨𝘳𝘢𝘤̧𝘢̃𝘰 𝘥𝘰𝘴 𝘴𝘦𝘶𝘴 𝘢𝘥𝘪𝘵𝘪𝘷𝘰𝘴, 𝘱𝘳𝘦𝘴𝘦𝘯𝘵𝘦𝘴 𝘯𝘢 𝘦𝘮𝘣𝘢𝘭𝘢𝘨𝘦𝘮, 𝘱𝘢𝘳𝘢 𝘰 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰.

𝘈 𝘮𝘢́ 𝘶𝘵𝘪𝘭𝘪𝘻𝘢𝘤̧𝘢̃𝘰 𝘴𝘪𝘨𝘯𝘪𝘧𝘪𝘤𝘢 𝘰 𝘶𝘴𝘰 𝘥𝘢 𝘦𝘮𝘣𝘢𝘭𝘢𝘨𝘦𝘮 𝘱𝘢𝘳𝘢 𝘧𝘪𝘯𝘴 𝘱𝘢𝘳𝘢 𝘰𝘴 𝘲𝘶𝘢𝘪𝘴 𝘢 𝘦𝘮𝘣𝘢𝘭𝘢𝘨𝘦𝘮 𝘯𝘢̃𝘰 𝘧𝘰𝘪 𝘵𝘦𝘴𝘵𝘢𝘥𝘢, 𝘤𝘰𝘮𝘰 𝘯𝘰 𝘤𝘢𝘴𝘰 𝘥𝘦 𝘶𝘮𝘢 𝘨𝘢𝘳𝘳𝘢𝘧𝘢 𝘥𝘦 𝘢́𝘨𝘶𝘢 𝘲𝘶𝘦 𝘦́ 𝘳𝘦𝘱𝘦𝘵𝘪𝘥𝘢𝘮𝘦𝘯𝘵𝘦 𝘦𝘯𝘤𝘩𝘪𝘥𝘢 𝘤𝘰𝘮 𝘤𝘩𝘢́ 𝘲𝘶𝘦𝘯𝘵𝘦, 𝘰𝘶 𝘴𝘶𝘮𝘰, 𝘰𝘶 𝘮𝘦𝘴𝘮𝘰 𝘯𝘰 𝘢𝘲𝘶𝘦𝘤𝘪𝘮𝘦𝘯𝘵𝘰 𝘥𝘦 𝘦𝘮𝘣𝘢𝘭𝘢𝘨𝘦𝘯𝘴 𝘲𝘶𝘦 𝘧𝘰𝘳𝘢𝘮 𝘤𝘰𝘯𝘤𝘦𝘣𝘪𝘥𝘢𝘴 𝘱𝘢𝘳𝘢 𝘰 𝘧𝘳𝘪𝘰 𝘰𝘶 𝘢 𝘵𝘦𝘮𝘱𝘦𝘳𝘢𝘵𝘶𝘳𝘢 𝘢𝘮𝘣𝘪𝘦𝘯𝘵𝘦.

𝘈 𝘢́𝘨𝘶𝘢, 𝘶𝘮 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰, 𝘦́ 𝘲𝘶𝘪𝘮𝘪𝘤𝘢𝘮𝘦𝘯𝘵𝘦 𝘤𝘰𝘮𝘱𝘭𝘦𝘹𝘢 𝘦 𝘵𝘢𝘮𝘣𝘦́𝘮 𝘦𝘭𝘢, 𝘤𝘰𝘮𝘰 𝘵𝘰𝘥𝘰𝘴 𝘰𝘴 𝘰𝘶𝘵𝘳𝘰𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴, 𝘦́ 𝘱𝘰𝘳𝘵𝘢𝘥𝘰𝘳𝘢 𝘥𝘦 𝘢𝘭𝘵𝘦𝘳𝘢𝘥𝘰𝘳𝘦𝘴 𝘦𝘯𝘥𝘰́𝘤𝘳𝘪𝘯𝘰𝘴. 𝘌𝘴𝘵𝘦 𝘵𝘦𝘮 𝘴𝘪𝘥𝘰 𝘰 𝘥𝘦𝘴𝘢𝘧𝘪𝘰 𝘤𝘪𝘦𝘯𝘵𝘪́𝘧𝘪𝘤𝘰 𝘲𝘶𝘦 𝘥𝘦𝘷𝘦 𝘴𝘦𝘳 𝘮𝘢𝘪𝘴 𝘤𝘰𝘮𝘶𝘯𝘪𝘤𝘢𝘥𝘰 𝘢̀ 𝘱𝘰𝘱𝘶𝘭𝘢𝘤̧𝘢̃𝘰 𝘲𝘶𝘦, 𝘯𝘢 𝘪𝘨𝘯𝘰𝘳𝘢̂𝘯𝘤𝘪𝘢, 𝘯𝘢̃𝘰 𝘧𝘢𝘻 𝘪𝘥𝘦𝘪𝘢 𝘥𝘢 𝘤𝘰𝘮𝘱𝘭𝘦𝘹𝘪𝘥𝘢𝘥𝘦 𝘲𝘶𝘪́𝘮𝘪𝘤𝘢 𝘥𝘢 𝘢́𝘨𝘶𝘢 𝘲𝘶𝘦 𝘱𝘰𝘴𝘴𝘢 𝘦𝘴𝘵𝘢𝘳 𝘢 𝘤𝘰𝘯𝘴𝘶𝘮𝘪𝘳.

𝘈 𝘭𝘪𝘨𝘢𝘤̧𝘢̃𝘰 𝘥𝘰 𝘨𝘳𝘶𝘱𝘰 𝘥𝘢 𝘕𝘖𝘝𝘈 𝘔𝘦𝘥𝘪𝘤𝘢𝘭 𝘚𝘤𝘩𝘰𝘰𝘭 (𝘕𝘔𝘚) 𝘢 𝘦𝘴𝘵𝘦 𝘵𝘦𝘮𝘢 𝘢𝘤𝘰𝘯𝘵𝘦𝘤𝘦 𝘥𝘦𝘴𝘥𝘦 𝟤𝟢𝟢𝟩, 𝘦𝘮 𝘲𝘶𝘦 𝘮𝘶𝘪𝘵𝘢𝘴 𝘧𝘰𝘳𝘢𝘮 𝘢𝘴 𝘵𝘦𝘴𝘦𝘴 𝘥𝘦 𝘥𝘰𝘶𝘵𝘰𝘳𝘢𝘮𝘦𝘯𝘵𝘰 𝘯𝘢 𝘢́𝘳𝘦𝘢 𝘥𝘢 𝘮𝘰𝘳𝘧𝘰𝘭𝘰𝘨𝘪𝘢 𝘥𝘰 𝘵𝘦𝘤𝘪𝘥𝘰 𝘢𝘥𝘪𝘱𝘰𝘴𝘰, 𝘯𝘢 𝘢́𝘳𝘦𝘢 𝘥𝘢 𝘪𝘯𝘧𝘭𝘢𝘮𝘢𝘤̧𝘢̃𝘰 𝘦 𝘰𝘣𝘦𝘴𝘪𝘥𝘢𝘥𝘦, 𝘢𝘴𝘴𝘪𝘮 𝘤𝘰𝘮𝘰 𝘯𝘢 𝘢́𝘳𝘦𝘢 𝘥𝘢 𝘥𝘰𝘦𝘯𝘤̧𝘢 𝘮𝘦𝘯𝘵𝘢𝘭. 𝘙𝘦𝘧𝘪𝘳𝘰-𝘮𝘦 𝘢 𝘵𝘦𝘴𝘦𝘴 𝘥𝘦 𝘮𝘦́𝘥𝘪𝘤𝘰𝘴 𝘦 𝘥𝘦 𝘰𝘶𝘵𝘳𝘰𝘴 𝘱𝘳𝘰𝘧𝘪𝘴𝘴𝘪𝘰𝘯𝘢𝘪𝘴 𝘥𝘦 𝘴𝘢𝘶́𝘥𝘦 𝘲𝘶𝘦 𝘦𝘮 𝘮𝘶𝘪𝘵𝘰 𝘫𝘢́ 𝘤𝘰𝘯𝘵𝘳𝘪𝘣𝘶𝘪́𝘳𝘢𝘮 𝘱𝘢𝘳𝘢 𝘰 𝘤𝘰𝘯𝘩𝘦𝘤𝘪𝘮𝘦𝘯𝘵𝘰 𝘯𝘦𝘴𝘵𝘢 𝘢́𝘳𝘦𝘢.

𝘊𝘰𝘯𝘵𝘳𝘪𝘣𝘶𝘪́𝘮𝘰𝘴 𝘵𝘢𝘮𝘣𝘦́𝘮 𝘱𝘢𝘳𝘢 𝘮𝘢𝘯𝘶𝘢𝘪𝘴 𝘥𝘢 𝘋𝘪𝘳𝘦𝘤̧𝘢̃𝘰-𝘎𝘦𝘳𝘢𝘭 𝘥𝘢 𝘚𝘢𝘶́𝘥𝘦 (𝘋𝘎𝘚), 𝘦𝘮 𝘤𝘰𝘯𝘤𝘳𝘦𝘵𝘰 𝘥𝘰 𝘗𝘳𝘰𝘨𝘳𝘢𝘮𝘢 𝘕𝘢𝘤𝘪𝘰𝘯𝘢𝘭 𝘱𝘢𝘳𝘢 𝘢 𝘗𝘳𝘰𝘮𝘰𝘤̧𝘢̃𝘰 𝘥𝘢 𝘈𝘭𝘪𝘮𝘦𝘯𝘵𝘢𝘤̧𝘢̃𝘰 𝘚𝘢𝘶𝘥𝘢́𝘷𝘦𝘭 (𝘗𝘕𝘗𝘈𝘚), 𝘦𝘴𝘤𝘭𝘢𝘳𝘦𝘤𝘦𝘯𝘥𝘰 𝘦 𝘢𝘫𝘶𝘥𝘢𝘯𝘥𝘰 𝘰 𝘤𝘰𝘯𝘴𝘶𝘮𝘪𝘥𝘰𝘳 𝘢 𝘵𝘰𝘮𝘢𝘳 𝘥𝘦𝘤𝘪𝘴𝘰̃𝘦𝘴 𝘮𝘢𝘪𝘴 𝘦𝘴𝘤𝘭𝘢𝘳𝘦𝘤𝘪𝘥𝘢𝘴. 𝘛𝘢𝘮𝘣𝘦́𝘮 𝘯𝘢 𝘶𝘯𝘪𝘥𝘢𝘥𝘦 𝘜𝘯𝘪𝘷𝘦𝘳𝘴𝘪𝘵𝘢́𝘳𝘪𝘢 𝘥𝘦 𝘔𝘦𝘥𝘪𝘤𝘪𝘯𝘢 𝘥𝘰𝘴 𝘌𝘴𝘵𝘪𝘭𝘰𝘴 𝘥𝘦 𝘷𝘪𝘥𝘢 𝘥𝘢 𝘊𝘜𝘍 𝘣𝘺 𝘕𝘔𝘚, 𝘢 𝘢𝘵𝘪𝘷𝘪𝘥𝘢𝘥𝘦 𝘤𝘭𝘪́𝘯𝘪𝘤𝘢 𝘪𝘯𝘵𝘦𝘨𝘳𝘢 𝘱𝘳𝘰𝘫𝘦𝘵𝘰𝘴 𝘥𝘦 𝘪𝘯𝘷𝘦𝘴𝘵𝘪𝘨𝘢𝘤̧𝘢̃𝘰 𝘤𝘪𝘦𝘯𝘵𝘪́𝘧𝘪𝘤𝘢 𝘯𝘦𝘴𝘵𝘢 𝘢́𝘳𝘦𝘢.

𝘗𝘰𝘳 𝘶́𝘭𝘵𝘪𝘮𝘰 - 𝘦 𝘱𝘰𝘳𝘲𝘶𝘦 𝘦𝘴𝘵𝘦 𝘦́ 𝘶𝘮 𝘵𝘦𝘮𝘢 𝘴𝘰𝘣𝘳𝘦 𝘰 𝘲𝘶𝘢𝘭 𝘮𝘶𝘪𝘵𝘰 𝘮𝘢𝘪𝘴 𝘩𝘢́ 𝘢 𝘦𝘹𝘱𝘭𝘰𝘳𝘢𝘳 - 𝘢 𝘳𝘦𝘤𝘰𝘮𝘦𝘯𝘥𝘢𝘤̧𝘢̃𝘰 𝘧𝘪𝘯𝘢𝘭 𝘥𝘦 𝘦𝘴𝘤𝘰𝘭𝘩𝘢𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘢𝘳𝘦𝘴 𝘮𝘢𝘪𝘴 𝘥𝘦 𝘰𝘳𝘪𝘨𝘦𝘮 𝘷𝘦𝘨𝘦𝘵𝘢𝘭, 𝘯𝘢 𝘥𝘪𝘦𝘵𝘢 𝘮𝘦𝘥𝘪𝘵𝘦𝘳𝘳𝘢̂𝘯𝘪𝘤𝘢, 𝘦𝘴𝘵𝘢̃𝘰 𝘮𝘶𝘪𝘵𝘰 𝘦𝘮 𝘤𝘰𝘯𝘤𝘰𝘳𝘥𝘢̂𝘯𝘤𝘪𝘢 𝘤𝘰𝘮 𝘶𝘮𝘢 𝘮𝘦𝘯𝘰𝘳 𝘦𝘹𝘱𝘰𝘴𝘪𝘤̧𝘢̃𝘰 𝘢 𝘢𝘭𝘵𝘦𝘳𝘢𝘥𝘰𝘳𝘦𝘴 𝘦𝘯𝘥𝘰́𝘤𝘳𝘪𝘯𝘰𝘴 𝘱𝘰𝘳 𝘷𝘪𝘢 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘢𝘳. 𝘜𝘮 𝘥𝘰𝘴 𝘦𝘴𝘵𝘶𝘥𝘰𝘴 𝘥𝘦 𝘥𝘰𝘶𝘵𝘰𝘳𝘢𝘮𝘦𝘯𝘵𝘰 𝘥𝘦 𝘶𝘮𝘢 𝘱𝘦𝘥𝘪𝘢𝘵𝘳𝘢 𝘦𝘮 𝘤𝘳𝘪𝘢𝘯𝘤̧𝘢𝘴 𝘤𝘰𝘮 𝘥𝘪𝘢𝘣𝘦𝘵𝘦𝘴 𝘵𝘪𝘱𝘰 𝟣 𝘮𝘰𝘴𝘵𝘳𝘰𝘶 𝘤𝘭𝘢𝘳𝘢𝘮𝘦𝘯𝘵𝘦 𝘲𝘶𝘦 𝘢 𝘪𝘯𝘵𝘦𝘳𝘷𝘦𝘯𝘤̧𝘢̃𝘰 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘢𝘳 𝘯𝘢 𝘥𝘪𝘢𝘣𝘦𝘵𝘦𝘴, 𝘤𝘰𝘮 𝘶𝘮 𝘢𝘶𝘮𝘦𝘯𝘵𝘰 𝘥𝘢 𝘢𝘥𝘦𝘴𝘢̃𝘰 𝘢̀ 𝘥𝘪𝘦𝘵𝘢 𝘮𝘦𝘥𝘪𝘵𝘦𝘳𝘳𝘢̂𝘯𝘪𝘤𝘢, 𝘭𝘦𝘷𝘰𝘶 𝘢 𝘶𝘮𝘢 𝘮𝘦𝘯𝘰𝘳 𝘱𝘳𝘦𝘴𝘦𝘯𝘤̧𝘢 𝘥𝘦 𝘢𝘥𝘪𝘵𝘪𝘷𝘰𝘴 𝘥𝘦 𝘱𝘭𝘢́𝘴𝘵𝘪𝘤𝘰 𝘦 𝘰𝘶𝘵𝘳𝘰𝘴 𝘢𝘭𝘵𝘦𝘳𝘢𝘥𝘰𝘳𝘦𝘴 𝘦𝘯𝘥𝘰́𝘤𝘳𝘪𝘯𝘰𝘴. 𝘔𝘰𝘴𝘵𝘳𝘢, 𝘢𝘴𝘴𝘪𝘮, 𝘲𝘶𝘦 𝘰𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴 𝘮𝘦𝘯𝘰𝘴 𝘶𝘭𝘵𝘳𝘢𝘱𝘳𝘰𝘤𝘦𝘴𝘴𝘢𝘥𝘰𝘴 𝘱𝘰𝘥𝘦𝘮 𝘢𝘫𝘶𝘥𝘢𝘳 𝘮𝘶𝘪𝘵𝘰.

𝘜𝘮 𝘱𝘳𝘪𝘯𝘤𝘪́𝘱𝘪𝘰 𝘣𝘢́𝘴𝘪𝘤𝘰 𝘯𝘢 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘢𝘤̧𝘢̃𝘰 𝘩𝘶𝘮𝘢𝘯𝘢: 𝘷𝘢𝘳𝘪𝘢𝘳 𝘰𝘴 𝘢𝘭𝘪𝘮𝘦𝘯𝘵𝘰𝘴 𝘱𝘢𝘳𝘢 𝘷𝘢𝘳𝘪𝘢𝘳 𝘥𝘦 𝘯𝘶𝘵𝘳𝘪𝘦𝘯𝘵𝘦𝘴, 𝘮𝘢𝘴 𝘵𝘢𝘮𝘣𝘦́𝘮 𝘱𝘢𝘳𝘢 𝘷𝘢𝘳𝘪𝘢𝘳 𝘰𝘴 𝘵𝘰́𝘹𝘪𝘤𝘰𝘴. 𝘈𝘭𝘪𝘮𝘦𝘯𝘵𝘦-𝘴𝘦 𝘣𝘦𝘮, 𝘪𝘯𝘧𝘰𝘳𝘮𝘦-𝘴𝘦 𝘦, 𝘴𝘦 𝘯𝘦𝘤𝘦𝘴𝘴𝘢́𝘳𝘪𝘰, 𝘱𝘦𝘤̧𝘢 𝘴𝘦𝘮𝘱𝘳𝘦 𝘰 𝘤𝘰𝘯𝘴𝘦𝘭𝘩𝘰 𝘢 𝘶𝘮 𝘦𝘴𝘱𝘦𝘤𝘪𝘢𝘭𝘪𝘴𝘵𝘢 𝘦𝘮 𝘯𝘶𝘵𝘳𝘪𝘤̧𝘢̃𝘰.

* Coordenadora da Unidade Universitária da Medicina dos Estilos de Vida da CUF | Nutricionista nos Hospitais CUF Descobertas e CUF Tejo|Professora Catedrática da NOVA Medical School.

IN "DIÁRIO DE NOTÍCIAS" - 16/10/22 .