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 al Master in nutrizione umana dell’Università degli studi di Pavia. 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.
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
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
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