Monthly Archives: December 2012

Red Wine and Olive Oil Improve Endothelial Function

Posted on December 21, 2012 by Robert Barrington

The Mediterranean diet is a traditional diet of many of the inhabitants of the geographical areas surrounding the Mediterranean sea. The diet is composed of whole grains, lean meat, fish and antioxidant rich plant foods that includes high intakes of … Continue reading →

Posted in Antioxidant, Cardiovascular Disease, Endothelial Dysfunction, Nitric Oxide, Olive Oil, Oxidative Stress, Red Wine | Comments Off on Red Wine and Olive Oil Improve Endothelial Function

Zinc Deficiency, Inflammation and Cardiovascular Disease

Posted on December 20, 2012 by Robert Barrington

The association between marginal zinc deficiency and cardiovascular disease has been reported in the literature, but the exact mechanisms of action are unknown. One hypothesis suggests that marginal zinc deficiency causes an increase in oxidative stress that results in vascular … Continue reading →

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More on the Benefits of Beans

Posted on December 19, 2012 by Robert Barrington

Frequent consumption of legumes has been reported to provide health benefits and reduce the risk of certain diseases. In particular, legume rich diets have been shown to reduce the blood pressure of subjects with hypertension and insulin resistance. Legumes may … Continue reading →

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Medium Chain Triglycerides for Weight Loss

Posted on December 18, 2012 by Robert Barrington

Medium chain triglycerides (MCT) are composed of a glycerol backbone joined to saturated fatty acids of between 8 and 10 carbons long. Because MCTs are readily oxidised by the liver as a fuel source, there is less potential for them … Continue reading →

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Omega 3 Fatty Acids: Food Versus Supplements

Posted on December 17, 2012 by Robert Barrington

Certain nutrients are difficult to consume at the recommended level because they are present in few readily available foods, and largely absent from foods consumed regularly in a typical Western diet. One such group of nutrients are the n-3 fatty … Continue reading →

Posted in Alpha Linolenic Acid, Docosahexaenoic Acid, Eicosapentaenoic Acid, Essential Fatty Acids, Fish, Fish Oils | Comments Off on Omega 3 Fatty Acids: Food Versus Supplements

Is Avoiding Dairy Bad for Your Health?

Posted on December 16, 2012 by Robert Barrington

The dietary cholesterol and saturated fatty acid theory of cardiovascular disease does not stand up to scientific scrutiny. Avoiding dairy products to reduce saturated fatty acid and cholesterol intakes is therefore not justified based on the scientific literature. In fact, … Continue reading →

Posted in Calcium, Dairy, Diabetes, Insulin Resistance, Obesity, Selenium, Vitamin A, Vitamin B, Vitamin D, Weight Loss, Zinc | Comments Off on Is Avoiding Dairy Bad for Your Health?

Dairy and Calcium Reduces Mortality

Posted on December 15, 2012 by Robert Barrington

During the 1990s milk and dairy products received negative media coverage due to the popularity at the time of the cholesterol and saturated fat hypothesis of cardiovascular disease. In recent years, milk and dairy products have received attention for other … Continue reading →

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Fibre Affects Postprandial Glycaemia

Posted on December 14, 2012 by Robert Barrington

Reducing postprandial glycaemia has been reported to be beneficial to health because it may decrease the risk of cardiovascular disease, metabolic syndrome, diabetes, obesity, and all-cause mortality. Removing the fibre from carbohydrate foods increases the glycaemic index of the food, … Continue reading →

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The Health Benefits of Honey

Posted on December 13, 2012 by Robert Barrington

Honey is a carbohydrate food that contains mainly glucose and fructose at around 80g per 100g. The ratios of glucose and fructose can vary based on the botanical origins of the honey, and as a result the glycaemic index can … Continue reading →

Posted in Antioxidant, Cancer, Free Radicals, Honey, Inflammation, Oxidative Stress, Polyphenols | Comments Off on The Health Benefits of Honey

On The Composition of Honey

Posted on December 12, 2012 by Robert Barrington

Prior to modern times, sugar was absent from the diet of most humans because few natural sources existed. Honey has been known to man since Sumerian times, where tablets record its use as a medicine and food. Honey contains constituents … Continue reading →

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