Learn about allium intolerance, its symptoms, causes, and how to manage it through nutrition. Discover substitutes for allium vegetables and nutrient-rich alternatives.
Read more →Learn about glossitis, a condition characterized by inflammation of the tongue, and its relationship with nutrition. Discover the causes, symptoms, and dietary recommendations for managing glossitis.
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The causes of infertility that will surprise you, first of all, relate to the psychological plane, and only as a consequence - to gynecology.
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Someone gains extra pounds due to sedentary work, someone - from a passion for harmful products. The forms and causes of excess weight are diverse.
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Bad breath - when is it normal, and when is it a sign of illness? Causes and remedies for bad breath.
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In this article, we will talk about the most common causes of a bitter taste in the mouth, as well as give recommendations for eliminating this unpleasant symptom.
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Carbohydrates are a class of organic substances that are integral components of cellular and extracellular structures that perform a wide range of functions in our body - from structural to energy.
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Cough, skin rashes, shortness of breath, itchy eyes - this is an incomplete list of allergy symptoms. A number of factors influence the development of allergies: genetic predisposition, indoor and outdoor air pollution, malnutrition, and some others. We tell you why our body can react this way to quite ordinary substances, how to identify an allergen and what nutrition principles to follow.
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Immunoglobulins or antibodies are one of the factors of specific protection against various pathogenic agents that illegally invaded the territory of the body: viruses, bacteria, fungi, and allergens. Their structure, activation mechanism and the process of implementing the function are quite complicated - they are not just universal killers, but clearly distinguishing between "own" and "foreign" executive pieces on the chessboard of immunity.
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Cobalamin is a key water-soluble vitamin in our body. Its widespread deficiency, associated, as a rule, not only with the restriction of the intake of products containing it, but also arising from the violation of the processes of absorption and further distribution, is one of the most frequent problems that are addressed to a nutritionist.
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