by lsmith | Nov 28, 2012 | General
The term advanced glycation end products (AGEs) is a mouthful for a group of compounds that are formed both in the body and in food by the reaction between sugars with proteins and lipids (fats). The sugars literally coat proteins and lipids, which causes them to not...
by lsmith | Jul 4, 2012 | General
Over the course of a lifetime 60 tons of food pass through the digestive tract.1 Carbohydrates, fats, and proteins—the macronutrients—are broken down into smaller parts—sugars, fatty acids, and amino acids—with the help of digestive secretions, like hydrochloric acid...
by lsmith | Jan 18, 2012 | General
A new study, published in the European Journal of Clinical Nutrition, demonstrated a connection between diet, and stool pH and bacterial levels in adults.1 The researchers studied stool samples from vegetarians, vegans, and omnivores. They found lower levels of...
by lsmith | Jun 29, 2011 | General
A recent study to be published in the journal Pediatrics found that the prevalence of food allergy in children is higher than previously thought.1 It turns out that 8 percent of children—that’s about 1 in every 13 children—are affected by food allergy. Food allergies...
by Brenda Watson | May 13, 2011 | General
The Standard American Diet (aptly named SAD), also known as the Western diet, is full of processed and fried foods, refined carbohydrates and sugars, and saturated and trans fats. It is low in fiber, fruits and vegetables, whole grains, lean proteins and beneficial...
