Monthly Archives: May 2014

Multinutrient Supplements Are Effective: More Evidence

Posted on May 23, 2014 by Robert Barrington

A high quality diet is the cornerstone of good health. High quality diets contain all of the nutrients required for health, but are absent of toxins and processed foods that can cause metabolic disruption. While eating whole foods will go … Continue reading →

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Ellagic Acid

Posted on May 23, 2014 by Robert Barrington
strawberries

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More On Protein Requirements

Posted on May 22, 2014 by Robert Barrington

The protein leverage hypothesis suggests that an organisms appetite is regulated by its requirement for protein (here). As the percentage of protein in the diet goes down, compensatory mechanisms are put in place to increase appetite and thus increase protein … Continue reading →

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Antioxidant Cocktail – A Simple Recipe

Posted on May 21, 2014 by Robert Barrington
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Conjugated Linoleic Acid: Mechanisms of Fat Loss

Posted on May 21, 2014 by Robert Barrington

Conjugated linoleic acid (CLA) is a structural isomer of linoleic acid found naturally in the milk and meat of ruminant animals, where it is synthesised via bacterial fermentation. Studies investigating the effects of CLA have shown that it is able … Continue reading →

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Mackerel in Extra Virgin Olive Oil

Posted on May 20, 2014 by Robert Barrington
Posted in Docosahexaenoic Acid, Eicosapentaenoic Acid, Fish, Fish Oils, Olive Oil, Olives | Tagged | Comments Off on Mackerel in Extra Virgin Olive Oil

Vitamin D Intakes: Discrepancies in the Figures?

Posted on May 20, 2014 by Robert Barrington

Vitamin D can be obtained from two sources, the diet and subcutaneous production. Generally dietary vitamin D is not present in high concentrations in commonly eaten foods. Therefore it is believed that most individuals rely mainly on sunlight to produce … Continue reading →

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The Essential Fatty Acid Pathway

Posted on May 19, 2014 by Robert Barrington

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Broad Beans, Levodopa and Parkinson’s Disease

Posted on May 19, 2014 by Robert Barrington

Nutritionally the broad bean (Vicia faba), also known as the fava bean, is interesting. Like all legumes the broad bean contains isoflavones, protein, fibre as well as vitamins and minerals (here) and is therefore considered a high quality food. However, … Continue reading →

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Broad Beans Versus Soybeans

Posted on May 18, 2014 by Robert Barrington

Broad beans (Vicia faba) are also known as fava beans. They belong to the fabaceae family. Broad beans contain phytonutrients including the isoflavone group of molecules, although levels of total isoflavones (genistein and daidzein) are about one third of that … Continue reading →

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