Does Insulin Status Predict Carbohydrate Tolerance?

Does Insulin status predict ‘Carb Tolerance’? By: Cliff Harvey, PhD candidate in nutrition (AUT) Read Time: 0.67 bowls of pappardelle pasta with fresh grated Parmesan. Reviewed and Edited by: Brad Dieter, PhD There is a running debate in nutrition between advocates of lower-carbohydrate nutrition and higher-carbohydrate nutrition. Low carbohydrate devotees often tout purported (and often incorrect or[…]

Nutrigenomics: what can your DNA really tell you about your nutrition and training needs?

The Current State of Nutrigenomics and Personalized Nutrition As a scientist my job is to be objective, and pull no punches. It also requires a great deal of self-punches. To quote the great Richard Feynman, “The first principle is that you must not fool yourself and you are the easiest person to fool”. Let me[…]

Is Apple Cider Vinegar a Miracle Food?

Is Apple Cider Vinegar a Miracle Food  – What is the Evidence? By: Peter Fitschen, PhD Read Time: 6.7 oz of coffee Vinegar can be made from nearly any fermentable carbohydrate source, including apples.  To make vinegar, yeast ferment sugars into alcohol which is then converted into acetic acid by bacteria.  The final acetic acid concentration of commercially[…]

The Gluten Manifesto: Everything You Need to Know About Gluten

By: Brad Dieter, PhD and Sergio Fontinhas, CISSN Read Time: 2 cups of Coffee Tl;dr: The rapid rise in people following gluten free diets doesn’t match the data showing prevalence of Celiac Disease. Gluten is metabolized by your gut bacteria and the type and amount of bacteria may play a big role in whether your experience symptoms related[…]