Monthly Archives: January 2013

Age and Homocysteine

Posted on January 21, 2013 by Robert Barrington

Despite mainstream medical ignorance of Kilmer McCully’s original homocysteine work four decades ago, homocysteine is now considered a risk factor for cardiovascular disease. Homocysteine is thought to increase the risk of cardiovascular disease via oxidative stress (although may also cause … Continue reading →

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High Protein Diets Cause Adipocyte Remodelling

Posted on January 20, 2013 by Robert Barrington

The weight loss effects of high protein diets have been extensively studied in the scientific literature. Their satiating and thermogenic effects are well reported and is likely the mechanism by which they are able to cause weight loss in overweight … Continue reading →

Posted in Adipose Tissue, Cardiovascular Disease, Inflammation, Insulin Resistance, Protein | Comments Off on High Protein Diets Cause Adipocyte Remodelling

Protein Intake is Regulated

Posted on January 19, 2013 by Robert Barrington

Evidence suggest that high protein diets are able to elicit weight loss in humans. The exact reason for the weight loss effect of protein is not fully understood, but may relate to alterations in satiety due to stimulation of gut … Continue reading →

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More on Refined Versus Unrefined Carbohydrate

Posted on January 18, 2013 by Robert Barrington

Whole grain cereals have been shown to provide potential health benefits, when compared to refined carbohydrates. Increased consumption of refined carbohydrates such as sucrose, high fructose corn syrup and refined white flour mirror the increased incidence of lifestyle disease in … Continue reading →

Posted in Cholesterol, Fibre, Potato, Triglycerides / Triacylglycerols, Whole Grains | Comments Off on More on Refined Versus Unrefined Carbohydrate

Whole Grain Consumption Associated with Body Weight

Posted on January 17, 2013 by Robert Barrington

Whole grains are different from refined grains in that they retain their fibre, vitamin and mineral content. This gives whole grains different physiological effects to their refined counterparts, the latter increasingly being associated with blood sugar disorders such as diabetes, … Continue reading →

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Flax and Lipoprotein(a)

Posted on January 16, 2013 by Robert Barrington

Lipoprotein(a) [Lp(a)] is a class of lipoprotein associated with an increased rick of cardiovascular disease because it may damage the endothelial linings of the arteries. Lipoprotein(a) is structurally similar to the low density lipoprotein particle, except that it contains an … Continue reading →

Posted in Alpha Linolenic Acid, Cardiovascular Disease, Cholesterol, Docosahexaenoic Acid, Eicosanoids, Eicosapentaenoic Acid, Essential Fatty Acids, Flax Oil, HDL, LDL, Lipoprotein(a) | Comments Off on Flax and Lipoprotein(a)

Fish, Flax or Hemp?

Posted on January 15, 2013 by Robert Barrington

Evidence suggests that many people do not ingest the correct ratio of n-6 to n-3 fatty acids, and as a result they develop chronic systemic inflammation that may cause disease and ill health. Current recommendation is to reduce dietary intakes … Continue reading →

Posted in Alpha Linolenic Acid, Docosahexaenoic Acid, Eicosanoids, Eicosapentaenoic Acid, Essential Fatty Acids, Fish, Fish Oils, Flax Oil, Hemp | Comments Off on Fish, Flax or Hemp?

Reducing Glycaemic Load can Cause Weight Loss

Posted on January 14, 2013 by Robert Barrington

Data looking at childhood obesity is interesting, because children do not possess the same conscious realisation as adults that high food intake will make them overweight. In addition, they naturally expend large quantities of energy through play. That childhood obesity … Continue reading →

Posted in Children, Fruit, Glycaemic Index, Glycaemic load, Insulin Resistance, Obesity, Vegetables, Weight Loss | Comments Off on Reducing Glycaemic Load can Cause Weight Loss

Apolipoprotein B to Apolipoprotein A1 Ratio as a Risk Factor for Cardiovascular Disease

Posted on January 13, 2013 by Robert Barrington

Elevations in plasma lipid levels are often mistakenly described as the caused of cardiovascular disease. However, research does not support this contention. Elevations in certain plasma lipids have been shown in research to be a risk factor for cardiovascular disease, … Continue reading →

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More on Functional Foods: Walnuts

Posted on January 12, 2013 by Robert Barrington

Functional foods are specifically produced to contain certain nutrients that have known and specific beneficial effects. For example, the addition of folic acid to bread produced a functional food designed to reduced the risk of neural tube defects during pregnancy. … Continue reading →

Posted in Alpha Linolenic Acid, Cardiovascular Disease, Cholesterol, LDL, Walnuts | Comments Off on More on Functional Foods: Walnuts