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  1. Last 7 days
    1. https://www.youtube.com/watch?v=b9leBYO2jF4

      Résumé de la vidéo [00:00:00][^1^][1] - [00:22:34][^2^][2] : Cette vidéo présente une conférence de Mathilde Touvier sur la prévention nutritionnelle des maladies chroniques, en se concentrant sur les grandes études françaises dans le domaine de l'épidémiologie et de la santé publique liées à la nutrition. Elle explique comment ces études contribuent à la compréhension des relations entre nutrition et santé, et comment elles influencent les recommandations de santé publique.

      Points forts : + [00:00:35][^3^][3] Les études épidémiologiques françaises * Importance des études pour les recommandations de santé publique * Exemples d'études françaises comme SU.VI.MAX et NutriNet-Santé * Rôle des études dans la construction des preuves scientifiques + [00:03:56][^4^][4] L'étude SU.VI.MAX * Objectifs et conception de l'essai contrôlé randomisé * Impact de la supplémentation en vitamines et minéraux antioxydants * Résultats et implications pour la prévention des cancers et maladies cardiovasculaires + [00:07:10][^5^][5] Les radicaux libres et les antioxydants * Effets des radicaux libres sur les cellules et l'ADN * Rôle des antioxydants dans la neutralisation des radicaux libres * Études observationnelles suggérant des effets protecteurs des antioxydants + [00:12:01][^6^][6] Essais contrôlés randomisés sur les antioxydants * Divergences dans les résultats des essais sur les suppléments antioxydants * Importance des doses et de la combinaison des micronutriments * L'approche de l'étude SU.VI.MAX avec des doses nutritionnelles + [00:19:30][^7^][7] Le recrutement et le suivi des participants * Méthodes innovantes pour le recrutement et la communication * Conception des questionnaires et collecte des données * Importance de l'adhésion des participants à l'étude sur le long terme Résumé de la vidéo [00:22:36][^1^][1] - [00:43:27][^2^][2] :

      Cette vidéo présente une étude sur la prévention nutritionnelle des maladies chroniques, en se concentrant sur l'impact des antioxydants et de l'alimentation sur la santé. Elle explique le processus de collecte de données, les résultats de l'étude, et souligne l'importance d'une alimentation équilibrée riche en fruits et légumes plutôt que de compter sur des suppléments.

      Points forts : + [00:22:36][^3^][3] La collecte de données innovante * Utilisation du Minitel pour les enquêtes alimentaires * Création d'un boîtier pour saisir les données sans rester connecté * Enregistrements alimentaires de 24 heures et questionnaires mensuels + [00:28:03][^4^][4] Résultats de l'étude * Pas de différence significative dans l'incidence des maladies cardiovasculaires et des cancers entre les groupes * Chez les hommes, une réduction significative des cas de cancer dans le groupe intervention * Interaction significative entre le sexe et l'effet de l'intervention + [00:33:33][^5^][5] Implications pour la supplémentation * Les antioxydants peuvent être bénéfiques pour ceux avec un statut insuffisant * Risque potentiel d'effets délétères à fortes doses ou chez les individus à haut risque * L'étude soutient l'importance d'une alimentation équilibrée sur les suppléments + [00:40:03][^6^][6] Études supplémentaires et suivi * Analyse des localisations de cancer et de la qualité de vie * Interaction entre bêta-carotène et tabagisme observée dans une autre étude * Suivi continu des participants pour examiner l'impact de l'alimentation sur la santé Résumé de la vidéo [00:43:28][^1^][1] - [01:03:57][^2^][2]:

      Cette vidéo présente une conférence sur la prévention nutritionnelle des maladies chroniques, mettant l'accent sur les études épidémiologiques et expérimentales liées à l'alimentation et à la santé. Elle explore les liens entre l'alimentation pro-inflammatoire et le risque de mortalité, l'impact des antioxydants, et l'utilisation de biomarqueurs pour prédire le risque de cancer.

      Points forts: + [00:43:28][^3^][3] Lien entre alimentation et cancer * Observation d'une corrélation entre régime pro-inflammatoire et risque accru de mortalité * Interaction entre groupe placebo et antioxydants + [00:46:02][^4^][4] Essai contrôlé sur folate et oméga-3 * Aucun bénéfice significatif sur les événements cardiovasculaires * Augmentation du risque de cancer chez les femmes supplémentées en oméga-3 + [00:49:23][^5^][5] Étude NutriNet-Santé * Collecte de données nutritionnelles détaillées depuis 2009 * Utilisation d'Internet pour une vaste épidémiologie + [00:57:00][^6^][6] Questionnaires alimentaires en ligne * Validation des outils de collecte de données contre des biomarqueurs * Importance des données précises pour la recherche nutritionnelle

    1. Résumé de la vidéo [00:00:23][^1^][1] - [00:24:25][^2^][2]:

      Cette vidéo présente une conférence de Mathilde Touvier sur le rôle de la nutrition dans la prévention des maladies chroniques. Elle aborde l'importance de la nutrition, y compris l'alimentation et l'activité physique, comme facteur clé dans la prévention de l'obésité, du cancer, des maladies cardiovasculaires et du diabète. Elle souligne également les défis liés à la réglementation alimentaire et à la santé publique ciblée.

      Points forts: + [00:00:23][^3^][3] Introduction de la conférence * Inauguration de la chaire de Santé publique * Présentation de Mathilde Touvier et de son travail + [00:05:51][^4^][4] L'impact de la nutrition sur la santé * Lien entre l'alimentation, l'activité physique et les maladies chroniques * Progrès scientifiques dans la compréhension de ces liens + [00:14:01][^5^][5] Méthodes de recherche en nutrition * Différentes approches pour étudier l'impact de la nutrition sur la santé * Importance des études épidémiologiques et des essais contrôlés randomisés + [00:15:01][^6^][6] Preuves solides des relations nutrition-santé * Facteurs nutritionnels associés au risque de cancer et autres maladies * Rôle de la nutrition dans la prévention primaire et tertiaire + [00:21:34][^7^][7] Politiques nutritionnelles de santé publique * Présentation du Programme national nutrition santé (PNNS) * Recommandations pour améliorer l'état de santé par la nutrition Résumé de la vidéo [00:24:28][^1^][1] - [00:46:20][^2^][2]:

      La vidéo présente le rôle de la nutrition dans la prévention des maladies chroniques, en mettant l'accent sur l'importance d'une alimentation équilibrée et la création du Nutri-Score pour aider les consommateurs à faire des choix alimentaires sains.

      Points forts: + [00:24:28][^3^][3] Consommation insuffisante * Faible consommation de fruits, légumes et fruits à coque * Consommation excessive de charcuterie + [00:25:31][^4^][4] Création du Nutri-Score * Un logo simple pour évaluer la qualité nutritionnelle * Basé sur un algorithme transparent et validé + [00:27:05][^5^][5] Adoption du Nutri-Score * Devenu le logo officiel en France et dans six autres pays européens * Plus de 875 marques se sont engagées à l'utiliser + [00:30:01][^6^][6] Application Open Food Facts * Permet de connaître le Nutri-Score des produits en scannant les codes-barres * Fournit des informations détaillées sur les aliments + [00:33:10][^7^][7] Mesures de santé publique * Interdiction des distributeurs automatiques dans les écoles * Taxe sur les boissons sucrées et restrictions publicitaires + [00:39:56][^8^][8] Recherche en nutrition * Étude des expositions nutritionnelles et leur impact sur la santé * L'étude NutriNet-Santé pour une évaluation détaillée des comportements alimentaires Résumé de la vidéo [00:46:26][^1^][1] - [01:02:09][^2^][2]:

      Cette partie de la vidéo aborde le rôle de la nutrition dans la prévention des maladies chroniques, en se concentrant sur les dangers des aliments ultratransformés et l'importance d'une alimentation saine.

      Points forts: + [00:46:26][^3^][3] Aliments ultratransformés * Impact sur la santé * Lien avec maladies chroniques * Enquête parlementaire et changement de recommandations + [00:48:57][^4^][4] Caractéristiques nocives * Additifs et contaminants * Effets sur la digestion et la santé * Recherche multidisciplinaire en cours + [00:52:00][^5^][5] Boissons sucrées et cancer * Associations avec le risque de cancer * Impact des jus de fruits purs * Mécanismes autres que la prise de poids + [00:54:26][^6^][6] Durabilité alimentaire * Consommation d'aliments bio * Exposition aux résidus de pesticides * Régimes alimentaires durables et santé

  2. Feb 2024
  3. Dec 2023
    1. Polyphenole sind ein Grundstoff für die körpereigene Vitamin C Synthese.

      Die "offizielle Geschichte" behauptet, Menschen haben einen Gendefekt, der die Vitamin C Synthese verhindert... aber das ist eine Lüge, wie so viele andere "offizielle Geschichten" auch. Siehe auch: Official Stories. by Liam Scheff. Official stories exist to protect officials.

      http://orthomolecular.org/resources/omns/v18n14.shtml

      The Restoration of Vitamin C Synthesis in Humans

      The full importance of vitamin C remains unappreciated by most health care practitioners today, as it is the most important nutrient in the body, and daily intake must be multigram in amount to even approach the benefits that vitamin C affords the body when optimally present. It has been well-established that the higher the blood levels of vitamin C, the longer and healthier the life.

      The inability of most human livers to make vitamin C from glucose appears to be a combination of genetic and epigenetic defects. However, it has been discovered that the intake of hydroxytyrosol (HT) in the form of a quality olive leaf extract allows most of the consumers to substantially increase their blood levels of vitamin C. It would appear that HT effectively overcomes an epigenetic translation defect allowing the formation of GULO which can then complete the synthesis of vitamin C in the liver. And while the underlying genetic details remain to be clarified and completely understood, multiple studies have indicated that many humans do make vitamin C in utero and after birth, clearly indicating that the ability to synthesize vitamin C is a lost ability, rather than one that was never present. This also indicates that epigenetic (acquired) defects likely play the major role in adults not having the ability to make vitamin C.

      Limited and small experiments have also indicated that humans supplementing HT not only have the return of the ability to make vitamin C, but also the ability to make much larger amounts of vitamin C when faced with acute toxic and/or infectious oxidative stress in the blood. This ability would be profoundly synergistic with all other beneficial treatments for different medical conditions.

  4. Oct 2023
    1. 2.1 D’ici à 2030, éliminer la faim et faire en sorte que chacun, en particulier les pauvres etles personnes en situation vulnérable, y compris les nourrissons, ait accès tout au long del’année à une alimentation saine, nutritive et suffisante
  5. Jun 2023
    1. (19:30-25:17)

      When interested in longevity, Andrew Huberman suggests to set an treshold of 80% (or more) of eating non-processed to minimally processed foods, which are foods that spoil more quickly usually.

  6. Feb 2023
  7. Jan 2023
    1. I came here looking for the glycemic index for bananas to see if this might explain a friends delayed reaction to consuming high amounts of salicylate. That is, the pain they experienced as a burn in the mouth/tongue only occurred after consuming a banana. A prior search tentatively suggested that spikes in insulin (which occur with foods high in glycemic index and glycemic load) can cause inflammation to the affected region which sends white blood cells as a response and can cause swelling and increased sensitivity to pain.

  8. Sep 2022
  9. Apr 2022
    1. e) Faire en sorte que tous les groupes de la société, en particulier les parents et les enfants, reçoivent une information sur la santé et la nutrition de l'enfant

      Article 24

  10. Mar 2022
    1. Valter Longo, PhD has been studying an aspect of fasting and autophagy that is fascinating enough, I wanted to include it in it’s own section. One area of his research focuses on how fasting induces differential stress resistance to make chemotherapy far more effective. In a food scarce environment, normal cells become more resistant to oxidative stress, but cancer cells don’t. Remember, cancer cells are broken cells. Something went wrong with them and they are replicating out of control. Being broken means they don’t retain all the typical functions and protective mechanisms of normal cells, like antioxidant generation. That’s one of the reasons cancer cells switch their metabolism from oxidative phosphorylation to glycolysis even in the presence of oxygen. It’s known as the Warburg effect. There are many theories on why this happens, but one is because cancer cells are more sensitive to the reactive oxygen species created during normal metabolism. Eating creates an environment where cancer cells thrive and normal cells are stressed. Cancer cells need an environment rich with sugar, growth factors (like IGF-1) and amino acids like glutamine. For normal cells, metabolism creates reactive oxygen species and triggers an immune response to deal with all the pathogens riding along on top of your meals. However, when you fast, normal cells become 1000 times more resistant to reactive oxygen species, but cancer cells do not. This same starvation-protection also makes normal cells far more resistant to chemotherapy drugs.

      So fasting helps protect healthy cells and weakens cancerous ones. That's cool. But then it says cacer clles need sugar, growth factors like [[IGF-1]] and amino acids like glutamine. The [[Carnivore Diet]] is going to increse IGF-1 and amino acid levels but should starve the cancer cells of sugar. Given Dr Clemens' success treating cancer with the [[PKD]] protocol I'm inferring that it's the triad that needs to be inn place and if sugar is missing then the other factors being elevated eoesn't matter that much.

  11. Jan 2022
    1. Nigg said it might help me grasp what’s happening if we compare our rising attention problems to our rising obesity rates. Fifty years ago there was very little obesity, but today it is endemic in the western world. This is not because we suddenly became greedy or self-indulgent. He said: “Obesity is not a medical epidemic – it’s a social epidemic. We have bad food, for example, and so people are getting fat.” The way we live changed dramatically – our food supply changed, and we built cities that are hard to walk or cycle around, and those changes in our environment led to changes in our bodies. We gained mass, en masse. Something similar, he said, might be happening with the changes in our attention.

      Obesity is a social epidemic and not a medical one. It's been caused by dramatic shifts in our surroundings in the past century. Food is cheaper and more abundant. It's also been heavily processed and designed to be fattier, saltier, and higher in carbohydrates. There is less encouragement to physically move our own bodies whether by walking, bicycling, running, etc. Our cities have become more driver focused. Our lives have become much more sedentary.

  12. Nov 2021
    1. How much protein should you get for breakfast? A common suggestion for protein intake for each meal is around 25-30 grams of protein.  A 2010 review article (5) suggests consuming 25-30 grams of protein at each meal can help prevent muscle loss.  This effect has been shown in the elderly, which is at risk for losing muscle mass and strength, but also younger adults. Therefore, every adult age could benefit from eating around 25-30 grams of protein at each meal. Shifting intake of protein, not necessarily increasing the amount, could help optimize muscle growth and get the benefits of satiety from a higher protein meal.if(typeof __ez_fad_position != 'undefined'){__ez_fad_position('div-gpt-ad-caloriesecrets_net-box-4-0')}; For example, a typical adult may get 90 total grams of protein through the day: about 10 grams for breakfast, 20 grams for lunch and about 60 grams of protein for dinner. Instead, some researchers are proposing people get around 30 grams at each meal instead of loading up on protein for the dinner meal.
  13. Sep 2021
    1. My father has been exploring brain chemistry and neural connections since the 70s in his medical practice as a paediatrician. His children have been his experimental laboratory. A conversation with my father is an adventure down the rabbit hole.

      This is what he was sharing with me this past weekend. I must have learned my love of books and magazines from my father.

      My father’s interest in Lewis Carroll is related to migraine headaches, which is what my father was treating in adult patients, as he was exploration a correlation between diet and brain chemistry.

  14. Jul 2021
  15. Apr 2021
    1. Get your fats via healthy midday snacks. Go for or seed-based crackers (we like Flackers) with guacamole or nut butters. For quick bites: olives, olive tapenade, or a handful of nuts. Or pair your hummus with some sliced red pepper, jicama, celery, and sulforaphane-rich cauliflower and broccoli (which can increase insulin sensitivity).
    2. Besides helping you stay regular and feeding the good bugs in your gut microbiome, fiber can also improve glycemic control. Research shows that diets rich in fiber are associated with lower post-meal glucose and insulin levels and lower glucose variability. One small study of people with Type 2 diabetes found that those who ate about 50 grams of fiber every day had lower glucose responses and less variability than those who ate an identical amount of calories but only about 15 grams of fiber every day.  
    3. Don’t ruin your salad. Salads should be the ultimate metabolically friendly choice on the menu, but beware of common mix-ins like dried fruit, crunchy toppings like croutons or fried tortilla strips, and sugar- or honey-filled dressings could send your post-meal glucose soaring. (Same goes for veggie-rich soups with glucose spikers like rice, noodles, and pasta—not to mention the bread and crackers on the side.)
  16. Mar 2021
  17. Feb 2021
    1. Following food author Michael Pollan’s simple advice about choosing a diet may be the best way forward: “Eat food. Not too much. Mainly plants.”

      Probably the best general health advice out there.

  18. Jan 2021
  19. Nov 2020
    1. Acai Berry Pulp/Skin/Puree Powder

      I found a study on acai and blood sugar, but they used healthy overweight subjects. The relative reduction in postprandial glucose was substantial. However, since the subjects' baseline fasting glucose was normal, the drop was not significant. We have every reason to think that fasting blood sugar would be reduced in diabetic subjects.

    2. Baobab Fruit Powder, Dried

      I was unable to find a study on baobab on diabetes or metabolic syndrome. However, given the effectiveness of amla, curcumin, and acai, it is likely effective. There is also some evidence for many other antioxidant sources, which backs up the idea that any source will do.

    3. Sumac Bran, Raw

      I've found one study on sumac for type 2 diabetes. There seems to be two separate write-ups on the same data.

      Oddly, 3 grams sumac did not perform as well as 3 grams amla. I can think of several possible explanations. The most likely explanation is that they used the whole grain rather than the bran. I assume the grain is what's used traditionally, but I'm having difficulty finding information about this. The bran has over 3 times the ORAC compared to the whole grain. It's likely that the bran is both hard to find and expensive.

    1. Anaphylaxis is a life-threatening reaction that results in difficulty breathing, swelling in the mouth and throat, decreased blood pressure, shock, or even death. Milk, eggs, wheat, soy, fish, shellfish, peanuts, and tree nuts are the most likely to trigger this type of response.

      Symptoms of allergic reactions

    2. Possible symptoms include itchy skin, hives, abdominal pain, vomiting, diarrhea, and nausea.

      Symptoms of an allergic reaction

  20. Oct 2020
    1. For Burger Patties8 ounces (225 grams) mushrooms 1 medium carrot 1 1/2 cups (85 grams) broccoli florets 1/4 medium onion 2 medium garlic cloves 2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking 1 teaspoon smoked paprika 1 teaspoon chili powder 3/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 1 (15-ounce) can black beans, drained and rinsed 1/3 cup (35 grams) walnut halves (about 14 halves) 2 cups packed (85 grams) spinach leaves Handful tender fresh herbs like chives, parsley or cilantro (optional) 1/2 cup (100 grams) panko breadcrumbs 2 large eggs 1 tablespoon (15 grams) tomato paste 3/4 cup (115 grams) cooked brown rice Bread rolls, lettuce, tomato, cheese and favorite burger sauces

      Looks good. I will be using slightly crushed black.I'll use ground chickpea to thicken the water into a patty (along with the flax egg). I'll saok all ingredients in water for 24 hours. Then I'll remix and cook.

      I'll be cooking in a cylindrical contanter (inside pressure a cooker), then cutting it into burger slices. It will likely get stuck to the container, but I can't think of a surefire way to make it not stick given that it will start out as a soup that hardens. I could try a pre-cooked slice of something oily (such as oily bread, for example).Lining the bottom of the container with that could do the trick. I'll just cut around the sides, then pull out the cylinder.

      EDIT: I just realized I can use a cooking cylinder. It has no bottom, so I'd just have to lift it up, cut around the edge, and push it out. I'll make a thick sludge prior to cooking (by using flax), to minimize leakage. I'll place it inside a bowel with a small pool of oil. Even if it sticks, it won't matter because I can neatly tear or cut both dimensions (bottom and sides) without deforming my patty block.

    1. Ingredients10-12 oz. of tomato paste10-12 oz. of tomato paste1/8 - 1/3 cup of apple cider vinegar or white vinegar add 1/8 cup first - the full 1/3 makes a tangier ketchup (which we like). If you want more tang, add a little more at a time. White vinegar can also be used.1/8 - 1/3 cup of apple cider vinegar or white vinegar add 1/8 cup first - the full 1/3 makes a tangier ketchup (which we like). If you want more tang, add a little more at a time. White vinegar can also be used.1 tablespoon of sugar1 tablespoon of sugar1/2 teaspoon salt1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon black pepper1/2 teaspoon mustard powder1/2 teaspoon mustard powder1/2 teaspoon dried oregano1/2 teaspoon dried oregano1/2 teaspoon cayenne1/2 teaspoon cayenne1/2 teaspoon onion powder1/2 teaspoon onion powder1/2 teaspoon of garlic powder1/2 teaspoon of garlic powder1/4 teaspoon celery salt1/4 teaspoon celery saltpinch of ground all spicepinch of ground all spice

      Tasty! I trippled the sweetener content to nearly match comercial ketchups (using erithritol, stevia extraxt, and monk fruit extract).

    1. Breads containing 30% and muffins containing 50% flaxseed were rated better than their counterparts regarding overall acceptability scores.

      That is a surprisingly high level. It's worth noting that 30% is the highest level tested in bread, so the highest level tested was the best. Given that they tested muffins up to 66%, it seems plausible that the 50% found optimal in muffins may also be optimal in bread.

  21. Sep 2020
  22. Aug 2020
  23. Jul 2020
  24. Jun 2020
  25. May 2020
  26. Mar 2019
    1. Each test salad contained 48 g spinach (Spinach; Dole Food Company), 48 g romaine (Hearts of Romaine; Fresh Express), 66 g shredded carrots (Shredded Carrots; Dole Food Company), and 85 g cherry tomatoes

      This doesn't sound like adequate protein to stimulate bile. Therefore, this study does not elucidate whether fat is necessary for lipid soluble nutrient absorption. Nevertheless, it does show that fat is sufficient.

    1. The amount of dietary fat consumed with the hot meal (3 or 36 g) did not affect the increases in plasma concentrations of vitamin E (20% increase with the low-fat spread and 23% increase with the high-fat spread) or alpha- and beta-carotene (315% and 139% with the low-fat spread and 226% and 108% with the high-fat spread).

      This is some of the better evidence that fat is not necessary for lipid bioavailability. I'm trying to find out if bile alone is sufficient.

    1. A single-dose bioavailability study was performed using three commercially available milks (unfortified whole milk and whole and skimmed milk fortified with vitamins A and E).

      They also gave 10 biscuits (full text). This could potentially destroy the entire premise of the study. They estimate that the entire meal contained between 6 and 20 grams of fat, depending on which milk was given. Skimmed milk contains 0.2% fat, so 430ml provides less than a gram. Therefore, the skimmed milk group obtained most fat from the biscuits. Six grams is certainly enough to substantially enable bioavailability.

  27. Jan 2019
    1. Global burden & epidemiology of adolescent nutrition: issues and risk factors

      Learn more about this topic in this Annals of Nutrition and Metabolism article by Parul Christian. More about the journal here.

  28. Dec 2018
    1. More specific for those following a ketogenic diet, to date, six studies have compared breath acetone levels with blood b-hydroxybutyrate levels and have found a strong correlation (R2= 0.77) (8). One study in particular directly compared blood, breath, and urine samples of 12 healthy individuals undergoing an experimental protocol designed to induce a state of ketosis. The results demonstrated that plasma acetoacetate was best predicted by breath acetone (6). Therefore, it appears that breath acetone assessments are a fast and accurate way to test for the degree of ketosis.
    2. When following a ketogenic diet, acetyl-CoA is produced in the liver from the breakdown of fat and is used to produce acetoacetate, one of three ketone bodies.  From there, acetoacetate can be converted to the other two “ketone bodies”, b-hydroxybutyrate and acetone.  While b-hydroxybutyrate is tested via blood meters, acetone actually diffuses into the lungs and can be measured by testing exhaled breath (7)! Acetone is a byproduct of fat metabolism and is present in the breath of all humans but in different concentrations.
  29. Dec 2017
    1. Making things even more maddeningly complicated, seemingly similar foods can differ wildly in nutrition profile. A local, farm-fresh carrot will probably be less diluted in its nutrients than a mass-produced baby carrot that's been bagged in the grocery store. A hamburger at a fast-food restaurant will have different fat and salt content compared with one made at home. Even getting people to better report on every little thing they put into their bodies can't completely address this variation.
    2. In a recent study published in the journal Cell, Israeli scientists tracked 800 people over a week, continuously monitoring their blood sugar levels to see how they responded to the same foods. Every person seemed to respond wildly differently, even to identical meals, "suggesting that universal dietary recommendations may have limited utility," the researchers wrote. "It's now clear that the impact of nutrition on health cannot be simply understood by assessing what people eat," said Rafael Perez-Escamilla, a professor of epidemiology and public health at Yale, "as this is strongly influenced by how the nutrients and other bioactive compounds derived from foods interact with the genes and the extensive gut microbiota that individuals have."
    3. I asked 8 researchers why the science of nutrition is so messy. Here’s what they said.
  30. Nov 2017
    1. Vegans had the highest intakes of fibre, vitamin B1, folate, vitamin C, vitamin E, magnesium and iron, and the lowest intakes of retinol, vitamin B12, vitamin D, calcium and zinc.

      Of note, vegans consume more iron. Since non-heme iron absorption is regulated (i.e. titrated in proportion to stores), this does not mean vegans absorb more iron. Importantly, however, it does translate into no greater risk of anemia for vegans as compared to meat eaters.

    1. This is a great article with crucial but very basic information that we can use, that also ensures any patient with no previous dietary knowledge will easily understand.

  31. Jun 2017
    1. Dogs received the test product as two meals per d, to provide their individual daily energy requirement according to the following equation: 95 kcal/kg body weight0·75 per d (397 kJ/kg body weight0·75 per d). During the adaptation phase (4–6 d), no samples of faeces or diet were collected to allow for complete transition of test product through the digestive tract. During the collection phase (7–11 d), faeces were collected daily, pooled for each dog and stored at −20°C prior to analysis. Food intakes and refusals were recorded daily.

      I never knew that dogs ate this stuff.

  32. Jul 2016
  33. Mar 2016
    1. Plantains are higher in starch than bananas, low in sugar and is similar to a potato in texture. Plantains have similar nutritive value as fresh bananas plus vitamin A, and are an excellent source of carbohydrates, according to the University of Florida Extension. Plantains are also a good source of vitamin C and are low in sodium and calories.

      Plantains are high in starch and low in sugar, but they are just as good for you as bananas, plus they are healthier! I love them!

  34. Feb 2016
  35. Sep 2015
    1. The benefits of increased consumption were greater for fruits than for vegetables and strongest for berries, apples/pears, tofu/soy, cauliflower, and cruciferous and green leafy vegetables. Increased satiety with fewer calories could be partly responsible for the beneficial effects of increasing fruit and vegetable intake. These findings may not be generalizable—nearly all the participants were well-educated white adults.