Author Archives: Robert Barrington

About Robert Barrington

Robert Barrington is a writer, nutritionist, lecturer and philosopher.

Chlorophyll in Human Nutrition

Chlorophyll is one of the most ubiquitous chemicals in the human diet and makes up a considerable amount of the micronutrient intake when a high plant food diet is eaten. Chlorophyll is a pigment in plants that is structurally similar … Continue reading

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The Functions of Glycine

Glycine represents around 11.5 % of the total amino acids in humans and roughly 20 % of the nitrogen from amino acids in proteins. However, glycine is not essential because it can be synthesised from other chemicals including choline, glyoxylate … Continue reading

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The Temporal Component of Food

Unless considerable time and effort is spent learning about nutrition, the superficial viewpoint will never fully uncover the secrets it possesses. One great example of this is how the nutritional component within foods change over time. Looking at a particular … Continue reading

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Edible Flowers

Flower petals are brightly coloured as the purpose of the petals is to attract insects that can pollinate the plant. The plant uses a variety of phytochemicals to colour its petals and some of these have interesting nutritional properties. Two … Continue reading

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How Costly is Chicken and Fish Farming?

Chicken and salmon farming both have considerable environmental impacts when compared to more sustainable plant based practices of agriculture. Studies show that chicken farming is more efficient when compared to salmon farming and also cod fishing with a trawler. This … Continue reading

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The Best Antioxidant for Your Brain?

The human brain is composed of a high concentration of lipids, many of which are phospholipids and their derivatives. Diets rich in essential fatty acids improve brain function and efficiency. However, the essential fatty acids are polyunsaturated, and this increases … Continue reading

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Why Honey is Not The Same as Sugar

Evidence shows that refined crystalline sugars, including sucrose and fructose are detrimental to the health. This relates to the way the fructose molecule is able to decrease the insulin sensitivity of cells, something that causes metabolic dysfunction, weight gain and … Continue reading

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Some of the Problems with Artificial Sweeteners

Artificial sweeteners are popular as a food ingredient, mainly because most individuals naturally have a sweet tooth. Food manufacturers play on people’s desire to avoid sugar and add artificial sweeteners to foods. In many cases these are sweeteners with little … Continue reading

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Mental Function and Dehydration

A reasonably large body of evidence from the literature shows a correlation between the hydration level of the subject and physical performance. As dehydration reaches about 5 %, performance drops off significantly. Athletes have known this for some time, and … Continue reading

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Not All Red Meat is the Same

Red meat is often chastised and many claim it is detrimental to one’s health. However, as with all great propaganda, it is easier to sell a lie if you mix it with an ounce of truth. The first problem with … Continue reading

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