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Registered nutritionist (BSc mBANT rCNHC) simplifying the science of health and nutrition. Not happy with the status quo. Helping myself & others.
Photo by Daria Nepriakhina on Unsplash

It’s one of the world’s most common and versatile oils and the most popular in the USA. Made from a bean, industries use the oil for, amongst other things, resins, plastics, paints, and varnish. Ninety-seven percent of it gets processed into edible oil and right this second in restaurants all around the world food bubbles away in its scalding embrace.

Companies have sold it to us as a ‘heart-healthy’ alternative to ancient, more stable cooking fats because of its vitamins and predominance of polyunsaturates. The healthy fats.

You may be wasting your money on antioxidant supplements, or worse. Photo by Jp Valery on Unsplash

Years ago, my university lecturers asked me to write an essay about antioxidants in supplements. The assignment tested to see whether we students could change our opinions when faced with evidence, or a lack of it, that ran counter to our preconceptions. I’ve never forgotten the lesson.

My existing notions about antioxidants (AOs) went something like this: Free radicals are bad and need AOs to ‘quench’ them lest we face the consequences of dysfunction and disease. …

Cancer cells being broken down after interacting with a certain fat. Photo credit: Research from the University of Louvain.

Cancer is the world's biggest killer kicking heart disease off the top slot back in 2019 in rich countries. Scientists are engaged in a race to find effective therapies that can prevent, slow, or kill cancer cells without causing too much damage to the patient before the malignancy overwhelms the host’s immune system.

In the outskirts of Brussels, tucked away inside the University of Louvain, researchers conducted groundbreaking experiments using a common, edible fat. What the team of oncological specialists discovered is considered a major advance in potential cancer therapy.

The researchers have demonstrated a slowing of tumour growth and…

You have more control over how your genes express than you might believe. Which ones will you switch? Photo by Westwind Air Service on Unsplash

There’s no such thing as death by old age; we all must die of something. The inevitable process of ageing is the strongest determinant in your becoming ill and ceasing to be.

Ageing is a biological thing. Death cares not a jot about your ‘number’. That’s why someone can live to 115, side-stepping the flu each season while an 85-year-old might not be so lucky. Physiological markers can be assessed by the wonders of modern technology presenting a ‘biological’ age. You may be delighted to hear that your biological age is lower than your actual one, bravo! …

Children are overeating sugar which may create cognitive problems as they age. Photo by Nathan Hanna on Unsplash

Recommendations to reduce sugar consumption have been forthcoming since the first Dietary Guidelines for America, 1980. But with all eyes on fat, sugar escaped the world’s scrutiny by hiding in plain sight, slipping into the space created when food manufacturers jostled to remove fat.

The result is sugar consumption in all its forms sky-rocketed. Today, chunky children and teenagers chug down mountains of invisible sugars; soda can in one hand, chocolate bar in the other. But is it just obesity and life-changing metabolic dysfunction we should be worried about for our kids?

New research has pinpointed how too much sugar…

No-nonsense advice. Photo by Diana Polekhina on Unsplash

Someone sent me a rather desperate email the other day. In 620 words, writing in an eccentric font, the lady detailed her strife with dieting. She told me, ‘I’m worn out, trying product after product[…]Can you tell me what actually is the best method by which to tackle burning fat? Is it thermogenesis or targeting your hormones or fixing your metabolism or intermittent fasting or whatever else?’

So, in a world of information overload, what should you do? Take it or leave it; this is what I told her.

Hi X,

It sounds to me like you’re looking for shortcuts…

Photo by Cristian Newman on Unsplash

How’s your blood sugar? If your blood still contains a higher than normal amount of sugar after a whole night's sleep and no breakfast, you may be classified as prediabetic; a step towards full-blown type 2 diabetes. It’s estimated that eighty-eight million people in the US are prediabetic, and 84% of that jaw-dropping number are ignorant about their condition. That’s one in three people at risk of diabetes, a condition strongly associated with cognitive health issues.

Recent research from the UK has uncovered what many people have suspected for some time; that high blood sugar may be playing a role…

Many of us have quit breakfast, have we been missing out? Photo by Wright Brand Bacon on Unsplash

In the US, intermittent fasting (IF) was the most popular diet of 2020 nudging ‘clean eating’ from the title and just managing to fend off keto. Time-restricted eating—the research name for intermittent fasting—is immensely popular worldwide because it’s easy to follow, and there are loads of research. Benefits of the diet include cancer-fighting, improved immune function, better cognition, and fat loss.

I practice the 16:8 version, use it to great effect with clients and have written about it. But, recent research may have thrown a spanner into the works. …

Modern-day bread is a shadow of its former self. Nutrients have been replaced with antinutrients, a terrible swap. Photo by Mae Mu on Unsplash

Modern-day bread is the consequence of shortcuts made at every stage of its production. As a result, the human staple for millennia has now become junk food. It’s low in nutrients, high in energy, easy to eat, cheap to buy, and ubiquitous. Modern bread is also hard to digest and problematic for a burgeoning group of people. The old fashioned, ancient food is none of those things, for a whole host of reasons.

When the soil is rich, and the grains are processed appropriately; the end-product is a world apart from the highly processed, hyper-palatable pap you see on the…

Give yourself a chance and put nutrients back on the dietary pedestal. Photo by i yunmai on Unsplash

Since Charles Atwater combusted different foods one by one in his patented Bomb Calorimeter, we’ve been led astray by the shakey science of Calorie counting. It’s always the simple idea that catches on: Add the Calories we consume, then minus the ones we ‘burn’, and hey-presto you have total control over your body fat. If only.

Taking in more energy than your body uses will result in fat storage. Taking in less energy than your body requires will result in weight loss. This is a universal truth, but there are a few problems. It’s impossible to be accurate when counting…

Tim Rees

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