Monthly Archives: November 2014

More On The Mysteries of Legume Digestion

Posted on November 7, 2014 by Robert Barrington

The health benefits of legumes are numerous. These health benefits seems to stem from the ability of legumes to produce beneficial glycaemic effects. In other words legumes can lower the rate at which the carbohydrate content of the gut is … Continue reading →

Posted in Digestion and Absorption, Fibre, Pulses / Legumes, Starch | Comments Off on More On The Mysteries of Legume Digestion

Do Obese Individuals Have Impaired Catecholamine Metabolism?

Posted on November 6, 2014 by Robert Barrington

The catecholamines adrenaline, noradrenaline and dopamine are produced from the non-essential amino acid L-tyrosine through a series of enzymatic reactions that are controlled by a rate limiting step catalysed by tyrosine hydroxylase. Catecholamines are important neurotransmitters in the brain that … Continue reading →

Posted in Adrenergic System, Catecholamines, Iron, L-tyrosine, Thermic Effect of Food (TEF), Weight Loss | Comments Off on Do Obese Individuals Have Impaired Catecholamine Metabolism?

Is Homogenised Milk A Cause of Cardiovascular Disease?

Posted on November 5, 2014 by Robert Barrington

Homogenisation of milk is the process by which the fat on the milk is treated to allow mixing of the fat and water soluble components of the milk. This creates a product that retains the milk fat, but the fat … Continue reading →

Posted in Cardiovascular Disease, Milk | Comments Off on Is Homogenised Milk A Cause of Cardiovascular Disease?

Fatty Fish: Lower Plasma Triglycerides

Posted on November 4, 2014 by Robert Barrington

Raised levels of certain plasma lipoproteins are associated with an increased risk of cardiovascular disease. In particular, increases in the amount of the small dense low density lipoprotein (LDL), lipoprotein(a) and the very low density lipoprotein (VLDL) particles are associated … Continue reading →

Posted in Cardiovascular Disease, Eicosapentaenoic Acid, Fish, Fish Oils, Triglycerides / Triacylglycerols, VLDL | Comments Off on Fatty Fish: Lower Plasma Triglycerides

The Nutritional Value of the Peanut

Posted on November 3, 2014 by Robert Barrington
Posted in Antioxidant, Cardiovascular Disease, Monounsaturated Fatty Acids, Peanut, Pulses / Legumes | Comments Off on The Nutritional Value of the Peanut

Lies, Damn Lies And Statistics: Mortality in Scotland

Posted on November 3, 2014 by Robert Barrington

Fat people are unhealthy. Or at least that is what we are told. The ‘fact’ that fatness and mortality show a linear association is a very widely held belief amongst the medical community and the general population alike. However, a … Continue reading →

Posted in Abdominal Obesity, Body Fat, Body Mass Index (BMI), Cancer, Cardiovascular Disease, Mortality, Skeletal Muscle | Comments Off on Lies, Damn Lies And Statistics: Mortality in Scotland

Anxiety: The Blood Sugar Connection

Posted on November 2, 2014 by Robert Barrington

Anxiety is a common problem that accompanies modern living. Anxiety is defined as an uncomfortable emotional feeling ranging from mild uneasiness to intense fear. Anxiety is often associated with stress, and in reality is a likely result of a stress … Continue reading →

Posted in Anxiety, Glucose, Glycaemia | Comments Off on Anxiety: The Blood Sugar Connection

Are Peanuts a Red Wine Alternative?

Posted on November 1, 2014 by Robert Barrington

Red wine has been shown to confer certain health benefits. In particular, red wine may protect from the development of cardiovascular disease. The reason for this is not fully understood, but it it known that ethanol (alcohol) is able to … Continue reading →

Posted in Cardiovascular Disease, Peanut, Pulses / Legumes, Red Wine, Resveratrol | Comments Off on Are Peanuts a Red Wine Alternative?

Can You Overeat High Quality Foods?

Posted on November 1, 2014 by Robert Barrington
Posted in Traditional Diets, Weight Loss, Western Diet | Comments Off on Can You Overeat High Quality Foods?