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Rome — There’s a reason archaeologist Ersilia D’Ambrosio can scarcely contain her excitement as she leads the way through dimly lit passageways deep below the Capitoline Hill that was once at the heart of ancient Rome: In a city where almost every historic treasure has been laid bare, this vast subterranean labyrinth is an undiscovered world.
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“No one has seen these caves and tunnels for more than a century,” D’Ambrosio tells CNN, plunging further into the gloom. These chambers, which cover around 42,000 square feet, or 3,900 square meters — roughly three-quarters the area of an American football field — lie in an area beneath the Ancient Roman Forum and the 2,000-year-old Marcello Theater. At its deepest point, one of the caves extends about 985 feet below the surface.
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Known as the Grottino del Campidoglio, or Capitoline Grotto, these tunnels have been part of the fabric of Rome even since before the days of Julius Caesar, despite being forgotten in recent generations. Comprehensively developed in the Middle Ages, they were in continuous use until the 1920s, at various times housing entire communities, shops, taverns, restaurants and, in World War II, people sheltering from falling Allied bombs.

Above ground, on the steamy morning in July when CNN was granted exclusive access to the cavern network, tourists sweated in temperatures of 95 degrees Fahrenheit (35 Celsius) as they explored the Capitoline Square, designed by Michelangelo in the 16th century, and the Capitoline Museums complex. Seventy-five feet below, in the grotto, it’s decidedly cooler at around 55F, with the damp air causing condensation to glitter on some of the tunnel surfaces.
Some of the passages are neatly constructed and lined with bricks, a sign of their development and use in the 19th century. Others are more roughly hewn from tuff, a soft volcanic rock from which the famous Seven Hills of Rome are formed. Walking through the tunnels is a trip back in time, with Rome’s complex layers of history laid bare.
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“I would look for something with a good fat composition in which saturated fat is less than a third of the total fat,” Willett said. “Some vegetable burgers made from peas and legumes can be quite starchy, which the body breaks down similarly to sugar, so I would prefer to see alternatives with more healthy fat, more nuts, more soy.”
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While the Dietary Guidelines for Americans call for a limit of 2,300 milligrams of sodium per day for adults, “the American Heart Association recommends a limit of 1,500 milligrams for adults over 50, which is the standard I prefer,” Willett said.

“Look for about 1 milligram of sodium per calorie, which is a pretty good criteria,” he added. “In general, salt and saturated fat are the two really important factors — along with something that’s flavorful or delicious, which is, of course, up to the consumer.”
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One more key point from Willett: Before plant-based meats can truly help save the planet, they need to come down in price.

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Rome — There’s a reason archaeologist Ersilia D’Ambrosio can scarcely contain her excitement as she leads the way through dimly lit passageways deep below the Capitoline Hill that was once at the heart of ancient Rome: In a city where almost every historic treasure has been laid bare, this vast subterranean labyrinth is an undiscovered world.
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“No one has seen these caves and tunnels for more than a century,” D’Ambrosio tells CNN, plunging further into the gloom. These chambers, which cover around 42,000 square feet, or 3,900 square meters — roughly three-quarters the area of an American football field — lie in an area beneath the Ancient Roman Forum and the 2,000-year-old Marcello Theater. At its deepest point, one of the caves extends about 985 feet below the surface.
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Known as the Grottino del Campidoglio, or Capitoline Grotto, these tunnels have been part of the fabric of Rome even since before the days of Julius Caesar, despite being forgotten in recent generations. Comprehensively developed in the Middle Ages, they were in continuous use until the 1920s, at various times housing entire communities, shops, taverns, restaurants and, in World War II, people sheltering from falling Allied bombs.

Above ground, on the steamy morning in July when CNN was granted exclusive access to the cavern network, tourists sweated in temperatures of 95 degrees Fahrenheit (35 Celsius) as they explored the Capitoline Square, designed by Michelangelo in the 16th century, and the Capitoline Museums complex. Seventy-five feet below, in the grotto, it’s decidedly cooler at around 55F, with the damp air causing condensation to glitter on some of the tunnel surfaces.
Some of the passages are neatly constructed and lined with bricks, a sign of their development and use in the 19th century. Others are more roughly hewn from tuff, a soft volcanic rock from which the famous Seven Hills of Rome are formed. Walking through the tunnels is a trip back in time, with Rome’s complex layers of history laid bare.
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While manufacturers continue to tweak their products to overcome the stigma of ultraprocessed foods, nutritionists suggest consumers move forward in choosing products that help the planet — as long as they keep reading the nutrition label.

“I would look for something with a good fat composition in which saturated fat is less than a third of the total fat,” Willett said. “Some vegetable burgers made from peas and legumes can be quite starchy, which the body breaks down similarly to sugar, so I would prefer to see alternatives with more healthy fat, more nuts, more soy.”
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While the Dietary Guidelines for Americans call for a limit of 2,300 milligrams of sodium per day for adults, “the American Heart Association recommends a limit of 1,500 milligrams for adults over 50, which is the standard I prefer,” Willett said.

“Look for about 1 milligram of sodium per calorie, which is a pretty good criteria,” he added. “In general, salt and saturated fat are the two really important factors — along with something that’s flavorful or delicious, which is, of course, up to the consumer.”
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One more key point from Willett: Before plant-based meats can truly help save the planet, they need to come down in price.

“These products are quite a bit more expensive, from what I’ve seen, than basic hamburger,” he said, “and we really need products that are price competitive with the beef and pork if we’re going to see them used on a daily basis, not just by people who can afford it.”
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