Tag Archives: Carbohydrate

Why Do Carbohydrates Make You Tired?

Posted on May 29, 2013 by Robert Barrington

arbohydrates when eaten in large quantities can cause drowsiness and induce sleep. This is a physiological reaction to the way blood sugar levels affect the brain. When carbohydrates are digested they enter the circulation where they causes a rise in … Continue reading →

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Stay Lean, Eat Beans

Posted on May 24, 2013 by Robert Barrington

ll carbohydrate foods provide 3.75 calories per gram. Proponents of the forced energy restriction diet hypothesis will argue that a calorie is a calorie and it is the balance of energy consumed and energy expended that will dictate weight gain. … Continue reading →

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New Book: Fat Chance by Dr Robert Lustig

Posted on May 22, 2013 by Robert Barrington

 new book by Dr Robert Lustig has just been released. It tells the story of sugar and how it is adversely affecting our health. Dr Lustig is well known for his lecture ‘Sugar: The Bitter Truth’ on the same subject … Continue reading →

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Corn Flakes Versus All Bran: Lose the flakes, Lose Fat

Posted on May 22, 2013 by Robert Barrington

vidence suggests that highly refined carbohydrate foods are a major cause of obesity. Refining cereal grains removes the bran and the germ layers, the parts of the grain that contains most of the fibre and micronutrients. Refined carbohydrates therefore comprise … Continue reading →

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Salivary Amylase Production Adapts to Carbohydrate Intake

Posted on May 5, 2013 by Robert Barrington

t has been suggested that genetic factors are the cause of varying production rates of salivary amylase between individuals. However, an interesting study published in the Journal of Physiology in 19532 suggests that diet may be the overriding factor when … Continue reading →

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Salivary Amylase and the Cephalic Phase of Digestion

Posted on May 4, 2013 by Robert Barrington

ecently researchers1 have found an interesting association between salivary amylase and the glycaemic response to starch. Non-obese subjects had their salivary amylase activity assessed by comparison to the mean. They then grouped the subjects as high producers (1 standard deviation … Continue reading →

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