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Gianluca Tognon

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  • Articles posted by Gianluca Tognon
25 June 2022

Author: Gianluca Tognon

Gianluca Tognon è un biologo specializzato in scienza dell’alimentazione. Ha lavorato per diversi anni come ricercatore presso l’Università di Göteborg in Svezia ed è docente presso l'università di Skövde in Svezia. In Italia ha pubblicato cinque libri su diversi temi legati all’alimentazione e alla nutrizione ed è co-autore di numerose pubblicazioni scientifiche su riviste internazionali.

Healthy meals that help you lose weight (and myths to dispel)

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Gianluca Tognon
Sunday, 21 June 2020 / Published in Diet & Health
Healthy meals to lose weight
If you want to lose weight effectively, physical exercise is not always necessary, and for sure, it isn’t sufficient to achieve this goal. Our health necessarily passes through what we eat, and changing our eating habits must be the first step to be able to lose weight without making sacrifices. In this post, you will
obesityoverweightweight loss

50 Healthy meal plans (and recipes)

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Gianluca Tognon
Sunday, 31 May 2020 / Published in Diet & Health
To eat healthily is wise, but to do so and also enjoy it is an art! I have been helping people to lose weight for more than 15 years, and I have concluded that the primary key to the success of my weight loss programs is the natural and tasty recipes I give my clients.
dietmeal plansmenuweight loss

Food intolerance

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Gianluca Tognon
Monday, 20 August 2018 / Published in Diet & Health
food intolerance
As a general rule, adverse food reactions that are not triggered by immunological mechanisms are referred to as food intolerances. In this case, the reaction is reproducible and the severity of the symptoms is dose-dependent, in contrast to allergies.   Enzymatic food intolerance They are caused by the inability to metabolize some substances present in

Food allergy

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Gianluca Tognon
Monday, 20 August 2018 / Published in Diet & Health
food allergy
The part of the food responsible for the adverse reaction is called the antigen or allergen. Foods contain a large number of molecules with antigen power (over 6,000) but fortunately, in most individuals only a few of them induce sensitization. Under normal conditions, our body has effective defence systems: the enzymatic and mucous secretions of

Winemaking: a brief introduction

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Gianluca Tognon
Thursday, 12 July 2018 / Published in Eating for pleasure
Winemaking
How is wine produced? The winemaking process of red, white and rosé wines Wine is an important component of the Mediterranean diet and winemaking is very common in Mediterranean countries. The origin of wine dates back to the times of ancient Greece, the Minoan and Mycenaean periods, and the wine culture has spread to other
red wineroséwhite winewinewinemaking

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Askims Svedjeväg 28 Gothenburg, Sweden 436 42
Telephone: +46 727 335920
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