Lipids (4) – Should we stop consuming saturated fat?
“Why are my older patients, after a lifetime of eating eggs, meat and butter, in excellent health?” Dr. Kate Shanahan Among other things, saturated fat...
Lipids (3) – How the saturated fat dogma arose:
Introduction: In the first half of the last century, the consumption of processed foods in USA grew in parallel with the incidence of heart attacks....
Lipids (2) – Refined polyunsaturated fatty acids dangers:
"People should be informed of the dangers of consuming vegetable oils" Dr. David M Diamond and Dr. Uffe Ravnskov As we mentioned in the introduction...
Lipids (1) – Omega 3 and 6:
Introduction: For most people, it seems to be very clear that vegetable oils are beneficial for health and that saturated fats, on the contrary, are...
Sugar (5) – Cancer:
Besides the link between sugar consumption and a shorter life (1), the link with cancer should get more attention. It is well known that a...
Sugar (4) – The immune system:
It is known that a diet high in sugar is related to type 2 diabetes and obesity (1) and also, that the high blood sugar...
Sugar (3) – The heart
Introduction: Patients with cardiovascular disease, or those who are at risk, tend to have impaired glucose tolerance and insulin resistance (1,2,3). These factors can be...
Sugar (2) – Is sugar addictive?
The Reward mechanism: When it comes to energy needs, the hypothalamus (a small region of the brain) is the one that regulates intake; however, this...
Sugar – Part 1
Composition: Sucrose or table sugar, is a disaccharide (two monosaccharides) synthesized by plants thanks to photosynthesis. The monosaccharides that make up sugar are glucose and...
Carbohydrates and insulin response
Simple vs. complex carbohydrates: To achieve stable insulin levels, the important thing is to take into account the speed at which a carbohydrate raises blood...