Category: Diet science

According to numerous studies, protein has consistently been shown to be the most satiating of the three macronutrients, making you feel full faster and for a longer duration than carbohydrates or fats. This effect is a cornerstone of many successful weight management strategies.

According to a 2019 University of Arizona study, diners who chose a high-calorie dessert first selected lower-calorie main courses, often resulting in reduced overall caloric intake. This finding challenges the conventional wisdom that dessert must always be served last.

While the conventional wisdom suggests protein is the most satiating macronutrient, compelling research shows this isn't consistently true for everyone and can diminish over time. So, why is protein not satiating in all situations? The answer involves complex biological and behavioral factors, including dietary habits, food composition, and intricate hormonal signals that determine how full we truly feel.

According to the 1995 Satiety Index, which measured the feeling of fullness in 38 common foods, boiled potatoes surprisingly ranked as the most satiating food, with eggs trailing behind. Despite this, eggs are widely recognized for their powerful satiety-boosting properties, which help manage appetite and reduce overall calorie intake. This guide explores what makes eggs so filling and compares them to other top contenders in the satiety league.

While one cup of cooked broccoli has more calories than one cup of raw broccoli, this is primarily because water loss concentrates nutrients, not because calories are added. This raises a common query: Are vegetables more calories when cooked? The answer lies in a deeper understanding of nutrition science, including bioavailability and how we prepare our food.

Scientific studies have confirmed that certain carrot extracts possess antimicrobial properties against food-borne bacteria, revealing a hidden defense mechanism. This surprising fact addresses the question, is carrot antibacterial?, shedding light on a key benefit of this everyday vegetable and its role in a healthy nutritional diet.

According to the American Institute for Cancer Research, fat contains more than twice the calories per gram than protein or carbohydrates. This significant difference is the key to understanding what is the least filling food with the most calories and how to identify it.

Before the 18th century, the process of digestion was a poorly understood biological mystery. This changed with the work of Antoine Lavoisier, who is known as the father of nutrition for applying the laws of chemistry to the human body and proving that food is a source of energy.

While the notion that you can absorb calories by smelling food is a popular myth, the science behind how our sense of smell influences metabolism is surprising. In fact, research shows that olfactory signals can directly impact appetite and how the body processes energy once it has been consumed.

According to the Clemson University Extension, apples have a pH range of 3.3 to 4.0, while bananas fall between 4.5 and 5.2, confirming that apples are indeed more acidic than bananas. Understanding this difference is crucial for anyone managing dietary acidity, sensitive digestion, or simply curious about their daily fruit intake.