Tag: Dietary science

The body uses 20-30% of the calories from protein for digestion and metabolism, a far higher rate than other macronutrients. This metabolic reality begs the question: does more protein mean faster metabolism? The answer is a qualified 'yes,' but with important details regarding diet composition and lean muscle mass.

According to research on nutrition, the bioavailability of a substance like iron from spinach is extremely low due to its binding with oxalic acid. This highlights a key distinction in nutritional science, where understanding how much of a nutrient is actually absorbed into the body differs from knowing how effectively that nutrient is ultimately utilized once absorbed.

The human body is remarkably equipped to process starchy foods, a process that begins the moment a potato or piece of bread touches the tongue. This complex carbohydrate provides a significant portion of our daily energy, but it must be broken down into simpler sugars, a task managed by specific digestive enzymes and organs.

In 1770, French chemist Antoine Lavoisier made a pivotal discovery, linking food metabolism to respiration, a foundational concept that led to him being hailed as the father of nutrition. However, the title's ownership is not as simple as it seems, as several other pioneers made indispensable contributions to the field's development.

The vast majority of carbohydrates, from simple sugars like glucose to complex starches, contain only carbon, hydrogen, and oxygen. This standard composition naturally raises the question: can carbs contain nitrogen?

According to a 2013 systematic review published in the *American Journal of Clinical Nutrition*, there is no scientific evidence to validate the purported health benefits of the blood type diets. Despite this, the myth that people with blood type O can't eat avocados continues to circulate, based on the discredited theory that food compatibility is determined by blood type.

Did you know that every living organism, including the food we eat, is composed of organic molecules like carbohydrates, proteins, and lipids? Understanding **what foods contain organic compounds** is key to grasping how our diet provides the building blocks for life.

Oxalic acid is a naturally occurring compound in numerous plants, including many common vegetables, known for its ability to bind with minerals like calcium and magnesium, potentially inhibiting their absorption. Understanding exactly **what leafy greens contain oxalic acid** is crucial for individuals who are monitoring their intake for health reasons, such as a predisposition to kidney stones.

The phrase, “Let food be thy medicine, and medicine be thy food,” is famously attributed to the ancient Greek physician Hippocrates, providing a profound historical context for the question, “Who says food is medicine?” Today, this ancient wisdom is being re-evaluated through the lens of modern science, showing how dietary choices impact health and disease prevention.

According to research published in the *International Journal of General Medicine*, a global population-level analysis found a positive correlation between higher total meat consumption and greater life expectancy. However, this finding is contrasted by numerous individual-level studies and meta-analyses that have linked high consumption of red and processed meat to increased mortality risk. So, does eating meat increase lifespan, or does it shorten it? The answer is far more nuanced than a simple yes or no.