Food Intollerance are a myth - Prof. Attilio Speciani - Medicine book

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Food Intollerance are a myth - The inflammatory relationship between food and health is finally explained in a scientific way
  • Food Intollerance are a myth - The inflammatory relationship between food and health is finally explained in a scientific way

Food Intollerance are a myth - The inflammatory relationship between food and healthis finally explained in a scientific way

$34.10

The immunologist and bestselling author Attilio Speciani dispels the clichés about so-called ‘food intolerances’ and guides the reader to a healthy and better relationship with food. Colitis, migraines, hormonal changes, arthritis, autoimmune diseases, imbalances of metabolism and many other disorders, from the most common to the most severe, are often related to diet. There is a close relationship between food and health, and when the natural and physiological relationship with food changes, due to food excesses or the repeated introduction of food, the organism generates measurable inflammatory signals that induce and maintain many conditions or diseases.

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The immunologist and bestselling author Attilio Speciani dispels the clichés about so-called ‘food intolerances’ and guides the reader to a healthy and better relationship with food. Colitis, migraines, hormonal changes, arthritis, autoimmune diseases, imbalances of metabolism, and many other disorders, from the most common to the most severe, are often related to diet. There is a close relationship between food and health, and modern immunology has transformed this conviction, sometimes inadequately expressed for some diseases, into facts that are documented by scientific evidence. When the natural and physiological relationship with food changes, due to food excesses of the repeated introduction of food, the organism generates measurable inflammatory signals that induce and maintain many conditions or diseases. The most recent research says that food-related inflammation depends on both the kind of food eaten, on the relationship with all different sugars, and on the way foods are combined and the timing of their consumption.

Strengths:

- This book sheds full light on a fundamental issue for the well-being that has been divisive over the years.

- It helps to understand why food intolerances are ‘a thing of the past’, explaining the new scientific and practical paradigm that links food-related inflammation to the correct relationship with nutrition.

- For the first time, the three ways of food-related inflammation and their interactions are described in an organic and documented way,        explaining how to measure and control them, to conquer and maintain wellbeing and health.

Author
Attilio Speciani

MD, clinical immunologist and allergy specialist, is a lecturer at the University of Pavia for the Masters in Nutrition. Since the beginning of his career, he has worked on the relationship between nutrition, inflammation, and well-being. He is the Scientific and Health Director of Eurosalus.com and Studiospeciani.it. The immunology of nutrition and the study of food-related inflammation, in their varied forms of application, is the research and clinical fields to which he applies most of his attention.

Presentation

- Why do alterations in hydrogen ion concentrations occur in body fluids?

- What problems can they cause?

- What are the possible alterations for the concentrations of sodium, potassium, calcium, and magnesium ions in the blood?

- How much can they put the patient’s life at risk?

These questions are answered in a simple and clear and intuitive way by “Water and salt”, a text that aims to provide a clinical interpretation method updated on the alterations of the acid-base balance, on hypo and hyper-natremia, on hypo and hypo-hyperkalemia (besides that of hypo and hyper-calcemia and hypo-magnesemia). The reader is accompanied in the interpretation of the various alterations of the acid-base balance, by the many clinical cases proposed, the true strength of the text. The authors propose not only an interpretative path, but also clear and concise indications on the therapeutic behavior to be adopted for the management of acid-base balance disorders and of hydro-electrolytic alterations.

THE STRUCTURE

- first part: dedicated to the topic of acid-base balance. Through clinical cases the reader is offered a correct interpretation of the most diverse alterations of the acid-base balance. Therapeutic indications are also included;

- second part: dedicated to water and sodium. A physiological and pathophysiological analysis of water and sodium alterations is proposed. The treatment of hypo and hyper-natremia is the core of this section, again thanks to the use of numerous clinical cases;

- third part: dedicated to the alterations in the concentration of potassium (hypo and hyper-kalemia), calcium (hypo and hyper-calcemia) and magnesium (hypo-magnesemia).

The core of the chapter is made up of hypo and hyperkalemia.

9788821451966
100 Items

Data sheet

Author
Attilio Speciani
Trim size
5 × 21 cm
13
Pub date
January 2020
Product type
paperback

Specific References

isbn
9788821451966

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Food Intollerance are a myth - The inflammatory relationship between food and healthis finally explained in a scientific way

The immunologist and bestselling author Attilio Speciani dispels the clichés about so-called ‘food intolerances’ and guides the reader to a healthy and better relationship with food. Colitis, migraines, hormonal changes, arthritis, autoimmune diseases, imbalances of metabolism and many other disorders, from the most common to the most severe, are often related to diet. There is a close relationship between food and health, and when the natural and physiological relationship with food changes, due to food excesses or the repeated introduction of food, the organism generates measurable inflammatory signals that induce and maintain many conditions or diseases.

Write your review