Monthly Archives: April 2020

Don’t Forget To Eat Your Greens

Posted on April 30, 2020 by Robert Barrington

Green leafy vegetables are an excellent source of a number of nutrients, and this makes them a healthy choice for most people. However, the main advantage of green leafy vegetables is that they are not associated with energy as they … Continue reading →

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Chips: Empty Calories and Weight Gain

Posted on April 29, 2020 by Robert Barrington

Chips, sometimes called french fries, are potatoes cooked in fat. There are a number of nutritional problems with chips, and these problems are worthy of discussion. The main problem with chip relates to the way that the potato slices from … Continue reading →

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From Fruit to Juice

Posted on April 28, 2020 by Robert Barrington

Fruits are produced by plants because they allow seed dispersal. For this to happen efficiently, the fruit must be eaten by an animal. Animals are attracted to the fruits because of their sweet taste, a result of the concentrated sugars … Continue reading →

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The Main Problem With Vegetarian Diets: Iron

Posted on April 27, 2020 by Robert Barrington

Plant based diets can be healthy because plants contain phytochemical, many of which have been shown to have beneficial health effects. In particular, plants are high in antioxidants and fibre. Vegetarian diets have been shown to have certain health benefits, … Continue reading →

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Conjugated Linoleic Acid

Posted on April 26, 2020 by Robert Barrington
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Garlic for Mood Disorders

Posted on April 25, 2020 by Robert Barrington
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Smoothies: The Good and the Bad

Posted on April 24, 2020 by Robert Barrington

Fruit smoothies have become increasingly popular as interest in nutrition increases. The idea behind a fruit smoothie is that an individual can create a palatable drink from a range of fruits, and that this is both convenient, and a useful … Continue reading →

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Meal Frequency, Insulin and Weight Loss

Posted on April 23, 2020 by Robert Barrington

Insulin is an anabolic hormone. This means it causes the storage of substrates in tissue. Chronic high insulin levels are detrimental because they cause an increased storage of fatty acids in adipose tissue, and at the same time, glucagon levels … Continue reading →

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Cacao Beans, Cocoa and Antioxidants

Posted on April 22, 2020 by Robert Barrington

Cocoa powder is a processed derivative of the Theobroma cacao plant. Cocoa is made by roasting and grinding the beans, a process that is similar to making ground coffee from the coffee bean. The roasting of the beans is a … Continue reading →

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Is There A ‘Best’ Antioxidant?

Posted on April 21, 2020 by Robert Barrington

Dietary antioxidants have been shown to promote health. This may relate to their ability to inhibit free radicals reduce oxidative stress. Most dietary antioxidants originate from plants, and this may be one reason that a high plant diet can improve … Continue reading →

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