Post by Emily White
Whilst the term 'reactive oxygen species' might seem confusing and daunting it is actually quite easy to understand. Humans are aerobic organisms; this means that we use little organelles called mitochondria in order to provide energy to all of our cells. Within the mitochondria a process takes place called respiration (1).
By Emily White
I was scrolling through Facebook the other day (as I do all to often) and came across an article which annoyed me more than it probably should have. It was suggesting that eating red meat is literally killing you and that avoiding red meat will see you live longer, happier, smarter, slimmer …you get the idea. Basically bottom line, if you eat red meat.. you will get cancer… and you will die.
So first lets look at why everyone thinks this is the case. Numerous organisations around the world have said that eating red and processed meats can increase risk of some cancers. For starters, putting fresh red meat and processed meats into the same cancer causing category is ridiculous.. But more on that later.
Endometriosis is an inflammatory, estrogen-dependent condition associated with pelvic pain and infertility. It is not often discussed or fully understood but with an estimated 1 in 10 woman suffering from this condition it is probably worth discussing (sorry guys this post isn’t for you). As of yet there is no cure for endo however through diet and lifestyle adjustments the condition can be improved.
Post by Cliff Harvey
Due to the high-fat nature of a ketogenic or LCHF diet they have been considered to be potentially hazardous for those with cardiovascular disease (CVD).
Publicly available information (i.e. position statements and general patient information) from public health groups often include cautions against the use of VLCDs due to these perceived risks. Diabetes New Zealand states in their article on Low Carbohydrate Diets that “Eating more protein and fat may increase your risk of heart disease in the long term.” (1).
So are ketogenic diets dangerous for heart health?
Post by Emily White
Anyone who suffers from eczema will know all too well the unbearable discomfort that it brings. Eczema, a rather broad term, is used to describe a variety of skin conditions that result in red, itchy skin. It can vary in severity, from slightly red and inflamed to full on weeping blisters.
by George Henderson
Research Assistant at AUT Human Potential Centre
When you promote a diet that allows people to eat red meat if they want to, while others
recommend that red meat be strictly limited, and people eat what they want anyway, it puts you in
the position of having to answer the familiar question, is meat a cause of disease?
The idea that eating meat causes diseases like cancer was initially driven into the public consciousness by the American temperance crusader, quack doctor and breakfast cereal salesman John Harvey Kellogg, who also popularised the idea of colonic cleanses as a cure for dietary ills. Thus the major ideas about meat and disease that we have to deal with today had a wide currency before any sort of scientific evidence existed that could be used to support them. They grew out of a vegetarian bias, the association between meat eating and alcohol consumption in the Temperance era, and the characteristic American desire to succeed by selling novel products and services.
The phrase “nutritional terrorism”, used by food historian Harvey A. Levenstein, describes a process that has been going on, with regard to meat in the diet, for over a hundred years; a war against eating habits in which the weapons are statements like “eating X causes cancer” and “eating Y prevents cancer” (so, by implication, not eating Y causes cancer too). Implicit in the phrase “nutritional terrorism” is the idea that these statements are themselves harmful, and can be used to manipulate and exploit people.
Post by Cliff Harvey ND
We've all been told time and time again that sodium (salt) is bad for us; that it's a cause of heart disease and stroke and that we should reduce our intake. The Dietitians NZ sodium fact sheet states: "Too much salt, and therefore sodium, can lead to more fluid being retained in the body. This means the heart is working harder, pumping more blood around the body, increasing pressure. High blood pressure increases the chance of having a heart attack or stroke, still two of the biggest killers in the Western world." and go on to say that "Reducing our salt intake by just a third, from around 9g (3460mg sodium) to the recommended maximum of 6g (2300mg sodium), could, in time, save over 900 Kiwi lives a year."
While this goal is admirable, the evidence seems to suggest that this isn't the case, and in fact not only is our current sodium intake safe and healthy, but reducing sodium too drastically could be related to several negative health outcomes.
By Cliff Harvey PhD
It’s fair to say that most of you reading this article won’t be starving...
Well you may be starving right now if you are reading this during the dreaded 3pm slump, but my guess is that it’s only a few short steps to the fridge or the local store where calories abound!
In a sense though many people nowadays are starving, but they are starving on a full stomach.
While we have plenty of food, and plenty of ‘calories’ (fuel) we are often deficient in all the little players of nutrition—the vitamins, minerals and other secondary nutrients that provide the keys to our body’s proper function.
[Article by Julianne Taylor]
In this post I will set the scene for future posts on dietary strategies to treat celiac disease. A number of recent studies have shown that just avoiding gluten is not enough for many, and they also need to avoid other foods in order to reduce the gluten antibodies and inflammation in the intestine.
I will explain why and how gluten is a problem for those who have a specific genotype that predisposes them to celiac disease. I won’t be tackling gluten sensitivity in this post.
Celiac disease (CD) is an immune response to gluten proteins that happens in genetically vulnerable people. Gluten is found in wheat and related cereal grains e.g. wheat, rye, barley, triticale. Gluten is a protein – not a carbohydrate – even though it is found in grains.
Protein digestion: we usually break down proteins into single amino acids
Proteins are constructed with very long chains of amino acids. There are 20 standard amino acids; imagine these being 20 different coloured beads and linked like long chains– like those beads that children snap together. Every protein molecule is constructed with a particular sequence of amino acids (i.e. the beads are in a specific pattern or arrangement). These long chains are folded and coiled, and sometimes crosslink to make a specific protein.