Tag Archives: Digestion and Absorption

Low Fat Diets: More Problems

Posted on August 19, 2013 by Robert Barrington

ow fat diets have become popular because of the false belief that saturated fat is able to cause detrimental changes to plasma lipoprotein levels. In addition dietary fat is seen by many as the cause of weight gain, and this … Continue reading →

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Energy of Nuts: Less than is Labelled

Posted on August 10, 2013 by Robert Barrington

The available energy content of foods are determined by a calculation first proposed by Atwater. The metabolisable energy content of foods are still calculated in this way and the Atwater method is still widely accepted as the gold standard for … Continue reading →

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Calcium Absorption

Posted on August 4, 2013 by Robert Barrington

 number of minerals are essential to human health and therefore must be provided by the diet. Minerals play an important role in human physiology and can be enzyme co-factors, used in structural components such as bone, or play a role … Continue reading →

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Nutrient Absorption From Plants

Posted on July 27, 2013 by Robert Barrington

Plants are generally a good source of nutrients, particularly minerals, although this is dependent on growing conditions and soil quality. Consuming healthy plants that have been grown in fertile mineral rich soil should provide adequate minerals for the human diet. … Continue reading →

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Whole Grains: Not All Created Equally

Posted on July 26, 2013 by Robert Barrington

Current recommendations are to consume more whole grains in order to prevent lifestyle disease such as diabetes, obesity and cardiovascular disease. Evidence in the nutritional literature has shown a benefit to increased whole grain consumption particularly with regard blood lipid … Continue reading →

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Taurine Status in Vegans

Posted on July 25, 2013 by Robert Barrington

Taurine (2-aminoethanesulfonic acid) is produced in the pancreas of humans, but is also present in the diet in protein foods. Current understanding suggests that taurine is required for correct cardiac function, neurotransmission, for bile acid formation and for retinal function. … Continue reading →

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Starch: A Complex Subject

Posted on July 24, 2013 by Robert Barrington

Much is made of the improved health outcomes from consuming whole grain starch compared to refined starch. Whole grains are believed to improve health because they have their original fibre and micronutrient content and thus increase intakes of both when … Continue reading →

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More on Yoghurt for Lactose Intolerance

Posted on July 21, 2013 by Robert Barrington

Fermentation of milk through addition of Lactobacillus bulgaricus and Streptococcus thermophilus bacteria produces yoghurt. Yoghurt can be used as a source of dairy by those with lactose intolerance because the lactose content is not as high as milk. This is … Continue reading →

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Lactose Intolerance

Posted on July 11, 2013 by Robert Barrington

Lactose intolerance is a condition characterised by a deficiency in the production or secretion of lactase. This is nutritionally relevant because lactase is required for the digestion of lactose, the main disaccharide found in milk and other dairy products. Inability … Continue reading →

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Digestion of Xylitol

Posted on July 10, 2013 by Robert Barrington

Xylitol is a sugar alcohol found naturally in low concentrations in some plant fibres. Xylitol is nutritionally of interest because it is as sweet as sucrose (table sugar) but contains around 30 % fewer calories. In addition, compared to a … Continue reading →

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