Attilio Speciani

Contributor

Clinical immunologist and allergies specialist, Director of SMA (Servizi Medici Associati) and GEK. Scientific Director of Eurosalus, he was professor of nutrition in Master’s in Phytotherapy courses at the Universities of Bologna and Milan. He also practices medicine in the UK and is registered with the General Medical Council, is an active associate of the New York Academy of Science and the European Academy of Allergy and Clinical Immunology (EAACI). His most recent research looks at the immunological aspects of nutrition and the study of inflammatory cytokines in relation to food. In his clinical practice he puts into practice the dialectic between classical scientific medicine and an ample vision of medicine and the human.

Favourite quote:

“The end of all our exploring will be to arrive where we started and know the place for the first time” (T. S. Eliot)

Last article

There is no such thing as bad food. It’s all about the context

Food contains the energy of the sun and every living being needs this energy to be able to live, think, fall in love, run and play as well as for many other actions that it would be impossible to list here in detail. For this reason I’ve always reasoned about the fact that humans can’t produce antibodies against food

All articles

Energy and happiness in food: towards a nutri-emotional indicator

Sharing a meal with friends has different effects on anxiety and mood from those produced by a quick meal eaten alone and almost without chewing. Sharing a meal increases the score of the nutri-emotional indicator in every food. Regardless of the specific score of a food item, the environment where one consumes it modifies its rating.

Food is a signal

For too long food has been considered just a heap of calories, vitamins and microelements. But it is much more than that: it’s what comes of the sun entering the soil, plants and animals, transforming them into the energy our body requires.