Category Archives: Soy

Legumes and Lipoprotein Metabolism

Posted on June 27, 2014 by Robert Barrington

The Western diet is increasingly being seen as a primary driver of Western lifestyle diseases. There are a number of reasons why the diet is a poor choice and these include the high red and processed meat content, the poor … Continue reading →

Posted in IDL, LDL, Pulses / Legumes, Soy, VLDL | Comments Off on Legumes and Lipoprotein Metabolism

Post Workout Protein

Posted on May 26, 2014 by Robert Barrington

High quality proteins contain all of the amino acids in their correct ratios for growth and metabolism. In this regard 20 to 25 grams of high quality protein contains around 8 to 10 grams of essential amino acids. Some of … Continue reading →

Posted in Casein, Exercise, Protein, Skeletal Muscle, Soy, Whey Protein | Comments Off on Post Workout Protein

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 →

Posted in Beans, Daidzein, Genistein, Pulses / Legumes, Soy | Comments Off on Broad Beans Versus Soybeans

Foods That Heal, Foods That Kill

Posted on May 17, 2014 by Robert Barrington

Research is increasingly showing that those who eat whole foods are protected from disease, whereas those who consume Western style processed foods are at increased risk of disease. There is not a single reason why the Western diet is disease … Continue reading →

Posted in Dairy, Soy, Traditional Diets, Trans Fatty Acids, Vegetables, Western Diet | Comments Off on Foods That Heal, Foods That Kill

Vegetable Versus Animal Protein

Posted on March 27, 2014 by Robert Barrington

Humans require eight amino acids in their diet (possibly nine), and these are referred to as essential amino acids. These must be supplied in a minimum quantity and a deficiency of any of these can have detrimental effects on health. … Continue reading →

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Statins Versus Foods: Cholesterol Lowering

Posted on February 25, 2013 by Robert Barrington

Plasma low density lipoprotein (LDL) cholesterol is associated with cardiovascular disease, although the cause and effect are continually misrepresented by the mainstream medical establishment. Based on the preconceived idea that raised plasma LDL cholesterol is a cause of cardiovascular disease, … Continue reading →

Posted in Almonds, Cardiovascular Disease, Cholesterol, Fibre, LDL, Soy, Sterols and Stanols | Comments Off on Statins Versus Foods: Cholesterol Lowering

Whey Protein and Weight Loss

Posted on August 29, 2012 by Robert Barrington

A high protein intake is associated with reduced weight gain and improved body composition, and clinical trials investigating high protein diets have found them effective at aiding weight loss. The ability of protein to decrease body weight is likely a … Continue reading →

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Whey Protein

Posted on March 11, 2012 by Robert Barrington

Whey is the portion of milk that remains dissolved in the aqueous portion after coagulation of casein into curd during the manufacture of cheese. Before whey protein became popular as a dietary supplement and before its nutritional significance was understood, … Continue reading →

Posted in Branched Chain Amino Acids, Immune System, Protein, Soy, Sulfur, Whey Protein | Comments Off on Whey Protein

Diet and Arterial Stiffness

Posted on February 25, 2012 by Robert Barrington

The benefits of diet to the cardiovascular system are widely reported in the literature and evidence is accumulating that individuals who consume high quality diets rich in certain nutrients are protected from cardiovascular disease via a number of mechanisms. With … Continue reading →

Posted in Caffeine, Cardiovascular Disease, Docosahexaenoic Acid, Eicosapentaenoic Acid, Fish Oils, Sodium, Soy | Comments Off on Diet and Arterial Stiffness

Soy Protein and Isoflavones

Posted on July 12, 2011 by Robert Barrington

Soy is a traditional food of many countries from the Asian continent, where it is made into a number of foods including tofu, miso, soy sauce and tempeh. Soy has recently become more popular in the West because of reports … Continue reading →

Posted in Isoflavones, Soy | Comments Off on Soy Protein and Isoflavones