Monthly Archives: February 2013

The Composition of Whey Protein

Milk is composed of two main protein fractions, whey and casein. If milk is allowed to curdle, the liquid that remains is the whey protein fraction and the solid curds are the casein protein fraction. Casein is a collective name … Continue reading

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Does Garlic Protect from Cancer?

That garlic consumption can reduce the risk of cardiovascular disease in humans is well established in the nutritional literature, and mechanisms for cardio-protective effects are fairly well described. Various lines of evidence, mainly from animal and observational studies, also suggest … Continue reading

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Eggs, Cholesterol and Cardiovascular Disease

The diet-heart hypothesis of cardiovascular disease suggests that dietary cholesterol and saturated fat are the cause of elevated plasma cholesterol and triglycerides which subsequently cause cardiovascular disease. Foods high in cholesterol and saturated fatty acids are therefore implicated as a … Continue reading

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Statins Versus Foods: Cholesterol Lowering

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

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Carbohydrate Quality

The nutritional sciences are increasingly considering the quality of the overall diet, instead of assessing the effects of individual components, when estimating future disease risk. This is advantageous because it limits the possible interference from confounding variables. Further to this … Continue reading

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Hydration and Mood

The hydration status of tissues and cells is important in all organisms because water is involved in maintaining osmoregulation and correct pH, and is also needed for the effective removal of cellular waste. In mammals, water is tightly regulated and … Continue reading

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Diet Quality and Mortality

Rather than focussing on individual dietary components, some researchers have studied the effects of entire diets on disease risk. As a result, a number of dietary assessment indices have been created in an attempt to better measure diet quality. Three … Continue reading

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Diet Quality and Disease Risk

Growing evidence suggests that diet quality plays an important role in determining future disease risk. Lifestyle diseases associated with poor quality diet include cardiovascular disease, cancer, diabetes, metabolic syndrome and obesity. However, much of the research to date has focussed … Continue reading

Posted in Alpha Linolenic Acid, Arachidonic Acid, Calcium, Carbohydrate, Cardiovascular Disease, Carotenoids, Folate, Linoleic Acid, Mediterranean Diet, Trans Fatty Acids, Vegetables, Vitamin D, Vitamin K | Comments Off on Diet Quality and Disease Risk

HDL and Epigenetics

The ratio of low density lipoprotein (LDL) to high density lipoprotein (HDL) is predictive of cardiovascular risk. Generally, a high LDL to HDL ratio is associated with an increase risk of cardiovascular disease. High density lipoprotein levels below <40 mg/dL … Continue reading

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Fructose and Metabolic Syndrome; More Evidence

The rise in the number of cases of obesity in the last 3 decades mirrors the 32% rise in dietary fructose between 1977 and 2004. High fructose corn syrup in particular has been implicated as a possible causative factor in … Continue reading

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