Natural Sources Therapies, Steam and Thermal Baths

Benefits and Properties

While in visit of my family in Italy and vacationing, I have had the opportunity to stop by one of the most famous and old centers for thermal therapy nearby Naples, the city where I come from.

The name of the center is “Stufe di Nerone” from the name of the famous Roman Imperator, and is in the area of Pozzuoli, along the “Flegrea Coast”

The complex is beautiful, with different amenities and is located in an area with plenty of different types of plants and trees.

In this period people can enjoy lot of sunshine and heat while lying to the sun or bathing in the fresh water of regular pools, or in the warm water of the thermal pools, or detoxifying with the steam of original saunas, or with the mud therapy.

The place is pretty quiet and well-regulated despite of the chaos of these areas.

Following the style of the antique Romans adapted to the modern technologies they have created a place for benefits and pleasure, utilizing the philosophy of the total well-being, the cure of the body and mind as for the antique roman and oriental tradition.

The thermal waters thanks to the organ electric characteristics offer a re-mineralization of the body and pleasant sensation of the skin also thanks to the elimination of impurities if combined with the deep sweating in natural saunas. Besides the tone and anti-inflammatory properties, they have particular benefits and are suggested for variety of symptomatology and conditions like: osteo-arthritis, rheumatism, respiratory’ s diseases, oral flogosis, acne and more.

The thermal pools are composed of water salso-bromo-iodic with temperature of 35 C~ 95 F, the swim combined to water exercise provides additional benefits as relax and muscle tone, and cells regeneration.

The saunas are natural, and the source of heat comes from the under thermal waters heated by vulcanological activity of the “Flegrei Campi”, the temperature reached is around 54 C~ 129.2 F

It’s an environment with high saturation of steam and mineral salt.

The therapeutic action depends on the thermal warm waters and steam that allows the fluidification of mucus solving problems like rhinitis and sinus congestions, not recommended for people with asthma.

The “Stufe” so as they are called consent a conspicuous sweating allowing the hydric turnover and a better circulatory function.

The mineralization coming from these waters is also high beneficial for the treatment of osteopathy, rheumatisms, gout, fibromyalgia, carpal tunnel syndrome, osteoporosis, muscles strains and myopathy.

The nasal inhalations or “aerosol” are a typical therapy of the thermal centers for the cure of the respiratory system and are performed with the waters salso-bromo-iodic-alkaline-terrose of the natural sources.

The mud therapy if correctly applied can be useful as preventive treatment for the cure of some pathologies; normally is indicated for muscular strains, rheumatisms, carpal tunnel, osteoarthrosis and more, not though during the acute stage of a disease.

The mud is composed from a solid component, the argillan, and from the mineral waters, and undergo a process of maturation that can last from 6-12 months.

Its application generates an increase of the local body’s temperature resulting in vasodilation and stimulation of the metabolic activities of the skin and activation of diaphoresis and of the body’s temperature in general.

The mud therapy exercises in general different type of actions: anti-inflammatory, analgesic, myorelaxant, and of stimulus on different type of metabolic processes like, hydro-saline turnover, blood pressure decrease, increase of lipolysis, stimulation of the axis hypothalamus-hypophysis- suprarenal with liberation of ACTH and mobilization of opioid peptides like beta-endorphins.

Contraindications

The mud therapy cannot be used with an acute inflammatory process. Also is not recommended for people with venous insufficiency, cardiovascular problems, renal insufficiency, or hepatic dysfunction.

Thermal Therapies are a real “toccasana”,a touch of wellbeing, one can find relief for inflammation of any type, relax, purification and detoxification, and rejuvenation of skin and other body’s tissues.

I suggest anyone interested to visit this type of centers in any location they may be found.

Thanks for Reading

Mariarosaria M.

Source, Referral and Pictures:

https://www.termestufedinerone.it

N-acetylcysteine and Glutathione Benefits

N-acetylcysteine or NAC is a precursor of the amino acid L-cysteine used by our body to make glutathione. Glutathione or GSH, is the most powerful antioxidant in the body to fight free radical damage, the cause of oxidative stress and so of inflammation, diseases, and aging.

Our body’s ability to produce glutathione declines with age and this is why it is more important to supply either with NAC than with GSH as we get older, or with foods containing sulfuric compounds as cruciferous vegetables like: broccoli, cabbage, brussels sprouts, kale, garlic, onions and so on.

The most important thing they both do is to detoxify the liver which is
one of the primary organs implied with the detoxification pathway and of vital importance for removing environmental toxins.

We are exposed to low levels of toxins every day through the air we breathe the water we drink, the food contaminated, the chemical in the variety of products we use, and to all the other compounds we come in contact during the day.

Also well know now is the fact that NAC is administered intravenously to treat acetaminophen overdose and to protect liver from toxins.

Other significant role of glutathione and so of N-acetylcysteine is to support the immune system function through the detoxification process.

Variety of studies demonstrate that reduced GSH levels are linked to immune system disorders.

Glutathione is a powerful antioxidant produced in the cells of the body; it is the most abundant antioxidant in the body and is composed primarily of glutamine, glycine, and cysteine. It is essential for optimal cellular function and protects the cells from oxidative damage, helping to slow down the aging process and monitoring diseases. It is fundamental for many aspects of health like cardiovascular, immune, brain, skin, eyes, detoxification and liver health and energy production.

Glutathione exists in two different forms, reduced, and oxidized. The reduced is the active form that provides the antioxidant benefits, the oxidized is inactive and needs to be converted into the reduced.

Both, NAC AND GSH, play different important roles in human health, and both seem to be of an indispensable support for the flu or influenza and COVID-19 infection so as for  other diseases, lessening the severity of the attacks and the duration.

NAC supports the health of the lungs and is normally present in high amounts in lung tissues, it has been used in patients to maintain healthy lung function and as mucolytic to thin and reduce the amount of mucus produced during inflammatory respiratory episodes as with COVID-19 where they both, NAC and GSH are needed for immune and lung support, and for decrease the inflammation in general thanks to the antioxidant properties to reduce the damage caused from the free radicals produced by the viral infection.

NAC so as GSH support eye function thanks to the antioxidant properties, especially in regard of cataract and macular degeneration which are both linked to oxidative damage, same as for cancer, they both protect from oxidative damage and so from cancer development and from all neurodegenerative diseases due to oxidative damage as Alzheimer, Multiple Sclerosis, Parkinson, and others.

NAC has also the ability to support heart health through the body’s response to oxidative stress and the production of nitric oxide, essential for a healthy blood flow, and by reducing the levels of homocysteine (HCY), dangerous metabolite and cardiovascular marker, and by preventing oxidation and building up of LDL cholesterol.

One more important function of NAC is with mental health in helping to regulate glutamate levels in the brain; glutamate is the most important neurotransmitter in brain, its levels are important to support a positive mood and healthy mental state; in addition, glutamate engages in learning, behavior, and memory function.

Excess of glutamate and depletion of glutathione can cause brain damage contributing to mental health conditions as bipolar disorders, schizophrenia and obsessive-compulsive disorders or OCD.

NAC may help decrease symptoms of bipolar disorder and depression, minimizing the effects of social withdraw, apathy and reduced attention span; it can also help decreasing withdrawn symptoms and preventing relapses in people with drugs additions, nicotine addiction and cravings.

Thanks For Reading

Mariarosaria M.

Sources:

Seeking Health.com

Healthline.com

Picture by Science ABC

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The Pandemic and a Survey

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The pandemic is not over yet, or finally is, but not for the governmental institutions in US and other countries, especially in my own country, Italy. News and reports are controversial, and we do not know who or what to believe anymore.

We know that vaccines are necessary in life in specific cases, like those important to do when we are born, or in medical work environment, or other environments, or when traveling in wild area of the world, but they can also cause side effects and even death in rare cases. Certainly, I do not believe other type of data that show about terrible things inside these vaccines, or of risks of transferring even other type of pathogens. Who could do such a thing to the humanity. It is too unrealistic for me to believe this, perhaps accidentally, but even in this case hard to believe for the process of safety and control vaccines go through.

This disease is not so dangerous as it was at begin, it looks like, and as the majority of naturopaths I believe that natural immunity is the most important tool to fight a disease. Especially with coronaviruses there is a history that makes realize that we have been certainly in contact in the past with other types of SARS coronaviruses, and currently since the begin, we all have been exposed in way or another to the SARS-CoV-2 coronavirus and developed some sort of immunity against even though the strains are different and even though we did not get sick.

The same Dr. Robert Malone, the inventor of the mRNA and DNA gene therapy’s techniques talks about the concept of cross-reactivity and previous exposures, besides the other concerns he seems to have for the use of a genic therapy as the same he has invented in collaboration with other scientists, as for the errors that can develop from the insertion of mRNA into the human cells.

This from one of his articles in cooperation with his wife, I have assembled through copy and paste of their original article just cutting parts:

“What Do Covid, HIV And Many Common Colds Have in Common” By Drs. Jill & Robert W. Malone

 “The RNA genome of a coronavirus can be infectious; the RNA alone, if transferred into a cell, can cause that cell to produce complete and infectious new coronaviruses. This is why mRNA vaccines only use a fragment of the mRNA genome, so that the mRNA cannot reproduce virus.”

The same inventor tests that we should be secure at least for this part, but not for the errors that can develop.

“Using RNA as the genetic material- the article continues- is very efficient, but it is also very likely to develop errors during replication relative to using double stranded DNA (like human beings use). Among other problems with this viral strategy viruses that use RNA often mutate very fast. Good thing that human beings use DNA to store their genetic information!”

“The high mutation rate of RNA viruses is one reason why it is difficult to make effective vaccines against many of these types of viruses, this is why there is no vaccine for HIV and the common cold.”

“RNA viruses account for a large fraction of all known human viruses, including many well-known pathogens such as HIV (the AIDS virus), hepatitis C virus (liver cancer), rhinoviruses (common cold), West Nile virus, Dengue virus, Zika, SARS and MERS coronaviruses, and COVID-19.”

“As the virus undergoes pressure from the vaccine with a target of a single protein (spike in this case), it will mutate to escape the vaccine and these escape mutants will often become more deadly.”

This is what the inventor of the mRNA and DNA gene therapies thinks.

Yes, right now cases are surging again all around the world and hospitals seems also cannot contain as they say and show on TV and media. They are admitting that omicron variant is more infectious and less dangerous and most of the cases are resolving as a regular cold or flu, but then other news report that some doctors warn in regard saying that it is not always this way and that also omicron can be very dangerous, and especially for the unvaccinated, is this true?

The conclusion is that we all do what we think is the best for us and maintain respect for others, and as much as we can get informed it is always a good thing, but it is also important do not get overwhelmed and continue living our life in the best possible way and with a little bit of faith, God is always there if we ask for Him and let Him guide us.

I would like to try at this point a brief survey on my own just to have an idea of how things have been going since this pandemic did start.

This is the link for who kindly would like to participate.

https://www.surveymonkey.com/r/CPYQW3Z

Thank you for the collaboration.

Mariarosaria M.

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Food Allergies, Sensitivities and Food Intolerances

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It is important distinguish between Food Allergies, and Intolerance and/or Sensitivities, and as much as we know or believe to know more clarifications come up.

During my internship in hospital after my degree in Biology, I have had the opportunity to work in a laboratory sector where allergy’s tests were performed on serum to detect the immunoglobulins responsible for allergic reactions, the IgE, and those for intolerances, or better sensitivity as IgG and IgA and which in case of wheat compounds, gluten and gliadin are responsible for celiac disease, these tests were called PRIST and RAST for allergies and AGA for gluten sensitivity, for I have a little bit of knowledge in this field along with the studies that have accompanied this part.

Then I have learned more from Dr. Peter D’Adamo, the Blood Type Diet founder; one of his books on allergies was my first approach to his science and to his focus on lectins in foods and ways the body reacts, antibodies productions to foods’ antigens, or allergens and of course, the involvement of blood types in this case. Then later from Dr. Tom O’Bryan, the gluten sensitivity expert who covers in his books, webinars, and public speaking great part on food sensitivities and related connections with health and diseases, inflammation, leaky gut, importance of health of microbiome, immune system, the autoimmunity process, and the different theories in regard, and much more.

But despite of all and because the material around is a large amount among books, courses, articles, etc., alternatively, I refer to the internet when in search of clarifications and validations, and for quicker results, and here is how I have found in the middle of a new confusion.

There were several articles in regard, as for everything we look on internet, but I concentrated my attention on two of these, the first one did clarify and refreshed what I already knew, but the second one, actually, a you tube video coming from a reliable source appeared to contrast everything in regard of IgG and food sensitivities, and paradoxically confirming something that I was always wondering myself.

The first article from a certified nutritionist gives a good understanding among the differences and provides accurate information.

The author, Dr. Mary Ellen, defines Food Allergy as hypersensitivity of the immune system to foods with production of IgE or immunoglobulin-E, Food Sensitivity as immune delayed reaction and which manifests with the production of IgG and IgA, and finally Food Intolerance as a non-immune reaction to foods.

Then she gives a brief explanation of what antibodies or immunoglobulins are as products of the immune system (lymphocyte B) against invaders, and that body makes different immunoglobulins to combat different antigens. There are five classes of immunoglobulins, but three are those involved with food reactions, and they are:

Immunoglobulin E or IgE, Immunoglobulin G or IgG, Immunoglobulin A, or IgA 

IgE allergies are immediate responses to an antigen that has entered the body. After being exposed to an allergen, IgE antibodies attach to mast cells, where they stay until the next exposure to the food which has caused the allergic reaction. At a next exposure, the IgE antibodies stimulate the mast cells to send out histamine and other compounds cause of symptoms like inflammation, swelling and itching.

IgE food allergies -she reports- can decrease over time if an individual’s health improves. Dr. D’Adamo, instead, was talking of decreasing with age. The stronger the immune system and the healthier the gut, the better the body will be able to tolerate accidental exposure. Symptoms of an IgE allergy usually appear within seconds or minutes and can include swelling/inflammation, hives/rash, itching skin, difficulty breathing, throat tightening anaphylactic shock in severe cases.

IgE tests are performed as part of an initial screening for allergies or for confirmation of an allergy. This can be done by skin prick or patch testing which measures how much IgE is present in a person’s blood, or with test on serum-blood as I was mentioning previously.

IgG food allergies are delayed food allergies. They are often called food sensitivities.

With IgG reactions– she assesses- the immune system produces IgG antibodies which can lead to inflammatory processes. Symptoms for IgG reactions can appear up to three daysafter the consumption of a food. It is not always easy to identify exactly which food causes problems because of the delayed appearance, therefore tests or an elimination diet can help. Dr. O’Bryan, for example, at this regard, keeps repeating- as he stresses on different other part in regard of this matter- that people with allergies are “lucky” because they know what food or allergen can be a problem, while people with sensitivities cannot.

Elimination of IgG-positive foods, under her observation- and of other nutritionists- can often improve symptoms of irritable bowel syndrome, autism, ADHD, cystic fibrosis, rheumatoid arthritis, and epilepsy, according to numerous clinical studies.

IgG antibodies– she continues- lead to inflammatory processes and are not associated with the release of histamines, for this reason there are not immediate hypersensitivity reactions. And this is what the majority of naturopaths and integrative doctors believe and sustain.

Symptoms of an IgG reaction can include anxiety, depression, bloating/gas, diarrhea, constipation, acid reflux, joint aches, fatigue, mood changes, hyperactivity, loss of breath, weakness, brain fog/memory issues, and certain conditions- she believes so as others in this field- could derive from food sensitivities such as arthritis, migraines, ear Infections, eczema, sinusitis, asthma, colitis, irritable bowel syndrome or IBS.

She also comments about the consequences of these reactions and of the damages on the intestinal wall and the emerging of leaky gut. With intestinal permeability the intestinal wall becomes porous letting food particles, toxins, and bacteria flow into the bloodstream and causing the immune system to react and trigger inflammation and changes into the gut. Chronic, prolonged inflammation and toxicity can be a cause of autoimmune disease and other related disorders, as I personally keep bringing up, so as the doctors I refer.

For this nutritionist, as for the most I believe, it is often difficult to determine exactly which food cause problems because of the delayed appearance of IgG symptoms, and because of this, an IgG test, or Food Panel test, is the best way to find out foods to which we are sensitive, but it does not look like for allergologists as I will explain in a few.

IgA reactions are not related to food allergies and sensitivities, but they are involved with intestinal permeability. IgA, or secretory IgA are found in high concentrations in the mucous membranes of the respiratory and gastrointestinal tracts. Secretory IgA provide protection against potentially harmful microbes, they are the body’s first line of defense against bacteria, food particles, parasites, and viruses. Chronic stress, frequent antibiotic use, overload of foods like soda, coffee, alcohol, or sugar can thin the lining of the gut.

She also mentions a Secretory IgA test, called SIgA test to see how strong or thin the gut-lining is. This will show a person’s ability to defend against infections, allergies, and food reactions as well as provides guide for next steps in treatment of health issues.

Food intolerance can cause some of the same symptoms as a food allergy/sensitivity, for it is easy to be confused. Whilefood allergies trigger the immune system, food intolerances do not. Food intolerances are usually caused by a deficiency or absence of an enzyme neededto digest and process a food.

She mentions two examples in regard, lactose intolerance where people do not have enough of the enzyme lactase necessary to break down the sugar lactose found in cow’s milk, and histamine intolerance that could be due to lack of the DAO or HNMT enzymes that both lead to an excess of histamine.

People with food intolerance may be able to prevent issues related by taking the digestive enzymes that are missing. Histamine intolerance is a little different because of the buildup of histamine. She suggests better to stay away from foods that release histamine until this one level is decreased.

She then concludes saying that food intolerances do not have a specific blood test because the immune system is not involved, and immunoglobulins will not be present in the blood, and that some people are more susceptible to intolerances because of genetic polymorphisms -variations in DNA called SNPs or single nucleotide polymorphisms- In the case of histamine intolerance, DNA testing could be done to see if predisposed to impaired histamine processing. She mentions three main genes involved in processing histamine HNMT, DAO, MAO.

“Dirty Genes,” a book by Dr. Ben Lynch, who is the expert in SNPs and methylations and histamine sensitivities gives a good understanding in regard of SNPs and genetic variations and more, I refer to him and to his book in regard of all of this as more times mentioned in my blogs.

Dr. David Stukus, pediatric allergologist, is the specialist that I was talking about and that has created the confusion to myself. This doctor in a you tube video comments about the validity of Food Panel testing and values of IgG in regard of intolerances or sensitivities.

For his definition Food Allergies are dangerous immediate reactions to a food and that manifest with IgE production, while with Food Intolerances or Sensitivities the body cannot process or digest a food, and this can cause uncomfortable but not dangerous symptoms. Classic food intolerance is the lactose intolerance due to the lack of the enzyme that breaks down the lactose and that can cause, abdominal pain, bloating, gas, and other symptoms, especially if eating too much of that food; other foods may also cause brain fog, fatigue, and joint pain.

He thinks that no tests can be reliable and that tests that claim to diagnose food sensitivities are available as IgG food tests. These tests report IgG levels toward multiple foods declaring that the remove of the food responsible of raising the IgG level can improve the symptoms or can even reverse conditions like IBS, autism, rheumatoid arthritis, or epilepsy.

He sustains that there are not scientific studies in support of this and that:

“The presence of IgG is a normal response of the immune system to exposure to food,” and that “Higher levels of IgG4(a sub-class of IgG) to foods may simply be associated with tolerance to those foods”

He then continues that due to lack of evidence, many organizations including the American Academy of Allergy, Asthma, and Immunology have recommended against using IgG testing to diagnose food intolerance or sensitivities.

No words at this point, this is up siding down every believe around, maybe I just heard this for the first time, probably this is already common in the conventional medicine and functional medicine, but the believes are different and divergent.

It is true that antibodies are a rection to an antigen and that in this case is a food, or allergen, that IgG are the evidence of a past contact, or exposure, and that they testimony chronic infection, and that when there are antibodies against foreign agents that means that the immune system is reacting or has reacted and that all of this will cause a cascade of events that will lead to inflammation and from here to an infection or something else.

How come an immunologist/allergologist does not consider this, I am feeling confused myself and certainly aware that has been time that I am not in the field anymore, or practicing laboratory for I do not feel so confident to support or to argue, but I really hope that the experts will give more clarifications in regard, and especially this doctor and his philosophy of thought.

Wishing a Happy and Healthy New Year!

Thanks For Reading

Mariarosaria M.

Sources:

” Food Allergies and Sensitivities: The Difference Between IgE and IgG reactions http://www.vnutritionandwellness.com/food-allergies-sensitivities

“Unvalidated Food Allergy Testing” by Dr. David Stukus, MD http://www.aaaai.org

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The Emerging Science

Definitions and Sciences Involved

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The emerging science is a new science originated with the explosion of natural and integrative medicine; it is the science of epigenetics and nutrigenomics which studies, treats, and analyzed how the environment and lifestyle can affect our genes with all the pathological consequences from related mutations, ways, and natural remedies to prevent, to address and treat the related dysfunctions.

This is the main concept of the emerging science and what most of the experts are treating and commenting in their articles, blogs, books, seminars and webinars, summits and conferences, and that bloggers and writers like myself try to report and share with the public.

But we can all feel overwhelmed from a lot of information from all kinds of sources, and we all may know already enough of these new lifestyle protocols and suggestions.

Why I chose the title of “The Emerging Science” for my blog’s site then?

One of my first blogs, titled “The World Summit” was partially describing the essential point of the “Emerging Science” and why I did get involved with that.

The purpose of the functional and integrative medicine is to find the “root cause” of a disease, and we all know this now very well.

“Every disease begins in the gut” and/or “we are what we eat” are other sentences more time repeated from naturopaths.

Hippocrates the “Father of Medicine” was mentioning these sentences and still today are so valid and true.

We now know so well that the food and ways we eat, our lifestyle and environment are the main reasons of our health issues and of the major diseases today.

The health of the microbiome is so important and the wellbeing of our digestive tract even more because- in short and simplified- if this is damaged, or leaky the bacteria and fragments of proteins and molecules, and toxins from the intestine can migrate in other systems causing variety of problems.

So, what can we do to keep our microbiome healthy and so the intestinal wall?

The food obviously is what we introduce more frequently in our body, and this is why we need to make sure first of all to pick healthy, clean and safe food, but also, we must look at our body’s tolerance. As we know there are food to which we might be sensitive or intolerant and these are those we should avoid and that will cause the problems. Or if we refer to the Blood Type Diet of Dr. Peter D’Adamo whose father was testing that a food who is medicine for one can be poison for another in a book titled “One Man’s Food”, and based on experience with his patients, we should eat following the prototypes and protocols of our blood type avoiding foods that can cause agglutinations for the presence of lectins which are substantially toxins.

I am not expert of other diets because I personally follow and refer to the Mediterranean Diet and Blood Type Diet, and which are anti-inflammatory diets with some restrictions.

If there are instead more serious digestive problems, like IBS, SIBO, or yeast infections, or others, those suggested are elimination diets, or microbiome diets, or fodmap diets which are pretty restrictive.

The other way we can alter our microbiome and not simply this is with the introduction of toxins, the doctors talk incessantly about this and the number and type of these are enormous, they come with foods as poison, as lectins that agglutinate cells, with products we use for cleaning, or any other purpose, from the environment, as emissions of gas and chemicals of all types. The alternatives to these are many and mainly coming from natural products or essential oils, while in case of pollution several attempts for reduction of emissions or other type of strategies have been adopted from years and even more lately because of the world’s catastrophic damages on the environment.

When these external attacks on our body and systems reach the limit, we start to react and to get sick also based on the strength of our immune system and that depends on how we nourish and supplement and from how much inflammation there is in our body caused from these external causes. It is all connected, and one can influence another, our internal feedback systems help to alert, and repair the damages till possible, otherwise we must take action.

Here is why prevention is particularly important and must be addressed as soon as possible before these damages can initiate with serious and drastic consequences.

I am not a health coach, but a biologist, and I encourage all of whom are interested in becoming a health coach to look at the options because this is a growing field and with career opportunities at these times.

Thanks For Reading

Mariarosaria M.

If you are interested to become a Health Coach, check these links:

https://ua175.isrefer.com/go/Home/MARIAROSARIA/

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