Monthly Archives: January 2014

Iron Losses Through Exercise

  Iron losses through exercise are generally not considered to be of importance. However, examination of sweat from healthy subjects shows that iron losses through perspiration can be around 11.5 μg per litre in sedentary individuals (here) and may be … Continue reading

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Tea Causes Weight Loss: Syngergism

  Green tea causes weight loss, and this may explain the health benefits associated with its consumption. To date, most research investigating the anti-obesity effects of tea has focused on the polyphenol and caffeine content. Both green, black and oolong … Continue reading

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Pyridoxal Phosphate Inhibited By Theophylline

Pyridoxal phosphate is the activated version of pyridoxal, part of the vitamin B6 group of vitamins (here). The vitamin functions in a large number of reactions as a cofactor for amino acid metabolism. Low plasma levels of pyridoxal phosphate are … Continue reading

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Volatile Fatty Acid Production

  Volatile fatty acids, also called short chain fatty acids (SCFA), are produced in the colon through the fermentation of dietary fibre. Originally it was assumed that the only benefit of dietary fibre was to provide bulk to chyme to … Continue reading

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Energy Restriction Diets Fail

  Energy restriction diets do not cause successful long term weight loss. Despite this energy restriction diets are still considered the only way to cause weight loss by many people, including those in the medical establishment. While weight loss is … Continue reading

Posted in Energy Expenditure, Obesity, Resting Metabolic Rate (RMR), Thermic Effect of Activity (TEA), Thermic Effect of Food (TEF) | Comments Off on Energy Restriction Diets Fail

Selenium Repletion in Humans

  Selenium repletion is the re-establishment of correct selenium status. It is known that the Western diet is typically deficient in selenium. As a result many of the individuals within such populations are deficient in the mineral. Clark’s seminal study … Continue reading

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Current Dietary Recommendations

  Current dietary recommendations are ever evolving. As more studies investigate various aspects of diet and nutrition, the way that we view food changes. Only a few decades ago high carbohydrate, low cholesterol, low fat diets were recommended for health. … Continue reading

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Vitamin C Supplements: Necessary?

  Vitamin C supplements are controversial. Many claim that we acquire enough of the vitamin from foods. Others claim that vitamin C supplements are necessary because our foods are deficient. Even the Western diet contains enough vitamin C to prevent … Continue reading

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Cigarettes and Alcohol: Dietary Links

  Cigarettes and alcohol are lifestyle habits that are associated with one another. Generally, those that tend to smoke also tend to drink. Such associations are interesting nutritionally because both habits are associated with disease, and yet both habits are … Continue reading

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Hypovitaminosis D in the Elderly

  Hypovitaminosis D is a condition characterised by deficient plasma levels of the vitamin D marker 25-hydroxyvitamin D [25(OH)D]. A plasma levels of 25(OH)D between 25 and 40 nmol/L (10 and 16 ng/mL) is considered insufficient. Such low plasma levels … Continue reading

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