Gianluca Tognon is an Italian nutrition coach, speaker, entrepreneur and former associate professor at the University of Gothenburg. He started his career as a biologist and spent 15 years working both in Italy and then in Sweden. He has been involved in several EU research projects and has extensively worked and published on the association between diet, longevity and cardiovascular risk across the lifespan, also studying potential interactions between diet and genes. His work about the Mediterranean diet in Sweden has been cited by many newspapers worldwide including the Washington Post and The Telegraph among others. As a speaker, he has been invited by Harvard University and the Italian multi-national food company Barilla.
Nutrition for athletes is a matter of nutrients The more glycogen, the further and faster the player runs (Kirkendall, 1993). Glycogen is the complex carbohydrate responsible for storing energy in muscles, a topic that is mentioned in all books about nutrition for athletes. Human beings get the energy they need to perform physical exercise from
Diet and hair loss: myth or reality? Hair loss is a problem that affects both men and women, that is why many people are interested in whether foods that help hair growth exist. The cause of hair loss is the progressive miniaturization of the hair follicle, a potentially reversible phenomenon (at the beginning), which becomes
Diabetes is now a global problem 382 million adults (8.3% of the world’s population) live with diabetes and, according to the estimates of the International Diabetes Federation, this number is expected to rise to 592 million by 2035. In 2013 over € 100 billions were spent in Europe in terms of health expenditure attributable to this
Why athletes need to be more educated about sports nutrition One of the most curious stories I have ever read about sports nutrition is probably the one about Ryan Lochte, the American swimmer who, in 2008 was able to win four medals (including a gold) at the Olympics despite eating 100% McDonald food every day
Are dairy products healthy? And what about cheese in particular? These are probably two of the most difficult questions to answer when it comes to nutritional epidemiology. Dietary recommendations still insist in focusing on nutrient content (particularly fat), but the evidence from epidemiological studies is far from being conclusive on this topic. Together with my
Food allergies and intolerances, better defined as adverse reactions to food, are on the rise in the Western world, as are allergies in general. European studies estimated a prevalence rate of around 7.5% in children and 2% in adults. Despite a constant increase in the prevalence of these disorders, there is still a lot of
Turkey, North Africa and the Middle East This post concludes a short series about the Mediterranean cuisine by discussing the culinary traditions of non-European countries bordering the Mediterranean Sea: Turkey, North Africa and the Middle East. Mediterranean cuisine in Turkey The Turkish cuisine is based on a wide variety of dishes. The Turkish culinary
Mediterranean cuisine in Spain, France, Greece, Malta and the Balkans After my recent description of the Mediterranean dishes in the Italian cuisine, I would like to continue this tour of the Mediterranean cuisine by writing a bit about the other European countries that border the Mediterranean Sea: Spain, France, Greece, Malta, Greece and the Balkans.
Goal setting is one thing and making your coaching clients achieve those objectives is entirely another It especially gets challenging when you’re working in a demanding space like health and fitness. Motivating your coaching clients to follow your designed eating or workout routine isn’t as easy as it may sound. You have to deal with
The Italian cuisine: the queen of the Mediterranean cuisine The Mediterranean cuisine is rich, we all know that. However, the Italian cuisine is probably the most highly varied of all cooking traditions in South Europe. This is a natural consequence of the fact that regional traditions dominate in this country. Culinary traditions were (and sometimes still