Monthly Archives: March 2011

Ergocalciferol Versus Cholecalciferol

Posted on March 21, 2011 by Robert Barrington

The debate regarding ergocalciferol versus cholecalciferol supplementation is interesting. Supplemental vitamin D is available in two forms, cholecalciferol (vitamin D3) and ergocalciferol (vitamin D2). The dietary cholecalciferol is identical to that produced in the skin by the action of ultra … Continue reading →

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Green Tea Causes Weight Loss?

Posted on March 20, 2011 by Robert Barrington

Green tea has some interesting properties for those interested in optimum health. Research has shown that regularly consumption of green tea reduces the chance of developing certain types of cancer, particularly of the gut. As well as this green tea … Continue reading →

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Chromium Deficiency?

Posted on March 19, 2011 by Robert Barrington

Syndrome X or metabolic disorder is a condition characterised by insulin resistance and may represent the early signs of type 2 diabetes. The symptoms of this syndrome are glucose intolerance, hyperinsulinaemia, increased LDL-cholesterol, increased triglycerides, elevated total cholesterol and decreased … Continue reading →

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Cinnamon Lowers Blood Sugar

Posted on March 18, 2011 by Robert Barrington

The inability to properly regulate insulin, control blood sugar and utilise carbohydrates as a fuel is one of the problems that is increasingly being seen as a factor in weight gain. Called syndrome X or metabolic syndrome, this common condition … Continue reading →

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Contaminated Fish

Posted on March 17, 2011 by Robert Barrington

There are many nutrients and foods currently being studied for their possible beneficial effects on the cardiovascular system. If you have read my previous article (here) you will already be aware that garlic shows excellent cardioprotective effects. However, perhaps the … Continue reading →

Posted in Cardiovascular Disease, Docosahexaenoic Acid, Eicosapentaenoic Acid, Essential Fatty Acids, Fish, Fish Oils, Heart Disease, Omega 3 | Comments Off on Contaminated Fish

Homocysteine Lowering Agents

Posted on March 15, 2011 by Robert Barrington

Homocysteine levels can be modulated through nutritional changes. It was over 30 years ago that Kilmer McCully proposed that elevated plasma concentrations of homocysteine were responsible for the damage to the artery walls that can lead to atherosclerosis. His observations … Continue reading →

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Selenium Prevents Cancer

Posted on March 14, 2011 by Robert Barrington

That selenium prevents cancer is evidenced in the nutritional literature. The pivotal study on cancer was performed by Clark et al in 1996 (here) and in many ways this was a landmark study in nutrition. The researchers1 investigated the association … Continue reading →

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Meal Timing and Satiety

Posted on March 13, 2011 by Robert Barrington

A large body of research suggests that the micronutrient composition of meal is important in determining the satiety of the individual. In particular, high protein intakes appear to cause greater satiety than high carbohydrate or high fat meals. Protein is … Continue reading →

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High Protein Diets

Posted on March 12, 2011 by Robert Barrington

There is growing evidence within the scientific literature that high protein diets are more effective at producing long term weight loss than high fat or high carbohydrate diets. For example, a study in the Journal of Nutrition in 20091 demonstrated … Continue reading →

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The Sugar Disease Link

Posted on March 11, 2011 by Robert Barrington

The sugar disease link is increasingly being reported in the nutritional literature. In particular, evidence is accumulating that the amount of sugar in the diet has a pronounced effect on the sensitivity of the insulin receptor in humans. However, studies … Continue reading →

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