English
Italiano
Español
Francais
Marco Scaglione
My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.
It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
INSIGHTS
Marco Scaglione
Gluten Free Blog: Last posts
A deepening in the world of sugars where they are born, how they act and how they affect recipes
Sugar often has a bad reputation but there are substantial differences between natural, added and artificial sugars. In short, there is sugar and sugar, and each type affects our health in a different way.
Celiac disease imposes a type of gluten-free diet as the only cure, so why is the cost of dedicated foods so high?
One of the roles played by the AIC Observatory is to explore and analyze the daily life of celiacs in all its aspects, from lifestyles to diet compliance, to the dynamics of the market of gluten-free products.
We find ourselves thus to a careful monitoring of the "shopping cart" with food for celiacs, differentiating it also between the different distribution channels (pharmacies, supermarkets and specialized stores).
What is the guar, where it comes from and why it is used
Let’s find out what guar gum is, advantages and advantages of the most common thickener.
It appears quite often among the ingredients of industrial foods, but not everyone knows what it is used for and what its origins are.
Le nombre de coeliaques augmente les cas diagnostiqués mais pas les malades.
Today we try to understand how the numbers of celiac disease move if patients are increasing or diagnoses are increasing.
Until a few years ago it was a problem of a few, but today it is increasing exponentially the number of patients. There are 172 thousand people who, in reality, could be many more, considering that coeliac disease is not always immediately diagnosed because of the "chameleon" patients difficult to identify.
Breaded pork fillet with piedmont igp hazelnuts, grilled zucchini and scalded spring onion
Gluten-free meat dish made with pork fillet with hazelnuts Igp, zucchini and spring onions
