FOOD
Low-Carb Doesn’t Work!
Low-carbers hear it over and over. “I can’t get to goal.” “Nobody I know has reached goal.” “Almost all the low-carb gurus are obese.”
There are many reasons for weight loss to slow or stop while low-carbing. Read any of Dr. Atkins’ books or follow any of the low-carb websites and you will find lots of [...]
The Swedes Are Eating More Butter!
The graph above shows tons of butter (ton/år) sold per year in Sweden. From April 2007 to April 2008, sales of butter in Sweden went up by 13%. Therein lies a tale.
Doctor Annika Dahlqvist was a family practitioner at the Njurunda clinic in Sweden when her daughter, a physician in training, took part in a [...]
What Happens to the Fat We Eat?
For the low-carber, fat is an important macronutrient. What happens when we eat fat?
One of the important aspects of fat is that it is not water-soluble. In order to begin the digestion process, the liver makes bile, which in collected in the gallbladder and is secreted into the small intestine. The bile acts as a [...]
Not All Proteins Are Created Equal
we learned that eating 30 grams of protein per meal can increase fat loss, preserve lean muscle, prevent osteoporosis and improve the symptoms of type 2 diabetes. But protein can come from many different sources, including meat, eggs, dairy products and plants. Does the source of dietary protein make any difference?
In a word–yes. Proteins are [...]
It’s What’s for Breakfast, Lunch and Dinner
Normally the topics of discussion in this blog center around carbohydrates. But for something completely different, this time we’ll discuss another macronutrient–protein. Recently Donald Layman published an article in Nutrition & Metabolism entitled Dietary Guidelines Should Reflect New Understandings about Adult Protein Needs. His findings are so interesting that I’ve decided to summarize them here. [...]
Sweetness and Dopamine
Just the taste of a sweet beverage can result in liking, wanting and sipping of more of the sweet beverage. (Please see the previous blogpost for details.) The liking-wanting-sipping phenomenon happens even when the sweet beverage is not actually consumed, and happens in less than a minute. What causes this reaction to the taste of [...]
Controled, Detecting, Liking and Wanting Sweetness
Those who read food labels realize that high fructose corn syrup is added to all sorts of products, from pickles to yogurt to spaghetti sauce. The Corn Refiners Association says this is because high fructose corn syrup enhances flavor and increases shelf life. A recent article in the journal Physiology and Behavior suggests that there [...]