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Providing perspectives on recent research into vitamins and nutritionals


    Why Do People Take Multivitamins? Another Survey Says: To Fill Nutrient Gaps

    I take a multivitamin. I first started taking them at university, a time when my diet lead a lot to be desired.  It was part of my routine when I felt a bit run down: go to bed early and take a multivitamin. Maybe that cold was coming on because my normal diet consisted of instant noodles, toast and butter chicken, with nary a vegetable in sight? 

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    Using the Tolerable Upper Limit to Avoid Excessive Vitamin Supplementation

    Vitamins are essential: there is absolutely no doubt about that. However, as with everything, moderation is the best strategy. While it is important to avoid too little, too much is also a problem, as was found recently in a case study of vitamin B6 intoxication. How can the Tolerable Upper Limit help here?

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    Are Pregnant Women Getting Enough Vitamin B12?

    Pregnancy and breastfeeding are incredibly special times in a woman’s life. The Dietary Reference Intakes (DRIs) make intake recommendations based on pregnancy and lactation status, which generally speaking are higher than for non-pregnant/lactating women of childbearing age. But are they set high enough?

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    C’mere Sweetie: The Role of Low- and No-Calorie Sweeteners in Weight Loss

    When non-nutritive sweeteners were first discovered, they seemed ideal. They provided foods with sweetness, but without the sugary calories. A boon for diabetics, people wanting to lose weight, and our teeth. These products have been used in a wide array of different foods and drinks, from diet soft drinks to breakfast cereals to confectionary to dairy products. Artificially sweetened foods are popular: around one in three consumers worldwide have recently purchased a low- or no-sugar product such as a beverage or yoghurt, according to a global survey on consumer behavior by DSM. But are these products useful for what most people use them for: weight loss?

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    Wheat field

    Non-Celiac Gluten Sensitivity and Digestive Enzymes

    A new paper evaluates the ‘healthfulness’ of gluten-free foods in Australia. A total of 3,213 packaged food products across 10 food categories were analyzed for nutritional quality using the Health Star Rating (HSR) system. The HSR system is calculated based on an algorithm factoring in nutritional quality. Unfortunately, they do not assess the food products in terms of the one attribute that often matters most - gluten exposure.

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