Monthly Archives: July 2013

Carotenoid Levels Following UV Exposure

Posted on July 31, 2013 by Robert Barrington

Carotenoids are a group of plant compounds some of which show vitamin A activity in humans. Structurally, carotenoids are carbon chains that can be xanthophylls or carotenes, the former differing from the latter in that they contain an oxygen molecule … Continue reading →

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Fibre Improves Health: More Evidence

Posted on July 30, 2013 by Robert Barrington

Evidence overwhelmingly supports a role for dietary fibre in human health. Originally fibre what thought to provide roughage and improve the transit of food in the gut, but more recent evidence suggests that fibre is essential to optimal human health. … Continue reading →

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Flawed Cholesterol Research: More Evidence

Posted on July 29, 2013 by Robert Barrington

Proponents of the cholesterol theory of cardiovascular disease claim that high intakes of saturated fat cause elevations in plasma cholesterol in normal healthy people and this is a cause of atherosclerosis. However, the theory is in tatters because evidence in … Continue reading →

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More on Resting Metabolic Rate and the Thermic Effect of Food

Posted on July 28, 2013 by Robert Barrington

The resting metabolic rate (RMR) is the amount of calories oxidised at rest. The thermic effect of food (TEF) is the amount of heat produced postprandially. The RMR and the TEF are interesting because evidence suggests that alterations to these … Continue reading →

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Nutrient Absorption From Plants

Posted on July 27, 2013 by Robert Barrington

Plants are generally a good source of nutrients, particularly minerals, although this is dependent on growing conditions and soil quality. Consuming healthy plants that have been grown in fertile mineral rich soil should provide adequate minerals for the human diet. … Continue reading →

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Whole Grains: Not All Created Equally

Posted on July 26, 2013 by Robert Barrington

Current recommendations are to consume more whole grains in order to prevent lifestyle disease such as diabetes, obesity and cardiovascular disease. Evidence in the nutritional literature has shown a benefit to increased whole grain consumption particularly with regard blood lipid … Continue reading →

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Taurine Status in Vegans

Posted on July 25, 2013 by Robert Barrington

Taurine (2-aminoethanesulfonic acid) is produced in the pancreas of humans, but is also present in the diet in protein foods. Current understanding suggests that taurine is required for correct cardiac function, neurotransmission, for bile acid formation and for retinal function. … Continue reading →

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Starch: A Complex Subject

Posted on July 24, 2013 by Robert Barrington

Much is made of the improved health outcomes from consuming whole grain starch compared to refined starch. Whole grains are believed to improve health because they have their original fibre and micronutrient content and thus increase intakes of both when … Continue reading →

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Vitamin K: Depletion and Repletion

Posted on July 23, 2013 by Robert Barrington

Some knowledge regarding vitamin deficiencies is derived from human depletion and repletion studies. Subjects are fed a balanced diet which is carefully controlled to be deficient in the vitamin of choice. The researchers then assess the physiological changes in order … Continue reading →

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More on Yoghurt for Lactose Intolerance

Posted on July 21, 2013 by Robert Barrington

Fermentation of milk through addition of Lactobacillus bulgaricus and Streptococcus thermophilus bacteria produces yoghurt. Yoghurt can be used as a source of dairy by those with lactose intolerance because the lactose content is not as high as milk. This is … Continue reading →

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