Better food choices health
Evidence-based guidance on nutrition, food quality and lifestyle, with a special focus on extra virgin olive oil and the power of real, unprocessed foods.
What I do
I help individuals understand how food affects their health and how to make better, more informed choices.
Through consultations, education and selected products, I focus on food quality, nutrition, environmental factors and the importance of extra virgin olive oil.
My approach is practical, science-based and personalized to you.
Consultations
Personalized guidance on nutrition, food choices and lifestyle. Tailored to your needs
Extra Virgin Olive Oil
Discover why extra virgin olive oil is essential and how to choose the best
Courses
Learn how to taste, understand and appreciate olive oil and food quality.
Curated Shop
A handpicked selection of extra virgin olive oils and supplements I trust
Insights
Articles on nutrition, food quality, health and the latest evidence.
About
My background, approach and mission.
Food Business Owner or need food safety support?
Visit ScientiaLex Food Safety for expert food safety, HACCP, and compliance solutions for food businesses.
Latest News and Blogs
Should We Really Be Filtering Our Tap Water? Why I Changed My Mind
For years, I saw little reason to filter properly treated tap water. But research detecting micro- and nanoplastics in human blood, arterial plaques and brain tissue has changed my mind. Here I look at what we now know, what may be reaching our drinking water, and why I believe reverse osmosis has become a sensible additional barrier.
What Happened to Our Bread
The bread we eat today is very different from the bread of the past. Refined flours, rapid fermentation, added gluten, emulsifiers and sugars have transformed a simple food into what is often an ultra-processed product. Let’s look at what has changed and, most importantly, how to read the label and choose better bread.
Cosa È Successo al Nostro Pane
Il pane di oggi è molto diverso da quello di una volta. Farine raffinate, fermentazioni rapide, glutine aggiunto, emulsionanti e zuccheri hanno trasformato un alimento semplice in un prodotto spesso ultra-processato. Vediamo cosa è cambiato e, soprattutto, come leggere le etichette per scegliere un pane migliore.
