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TalkingNutrition

Providing perspectives on recent research into vitamins and nutritionals

    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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    Glass Half Full or Half Empty: Vitamin D and other Nutrients

    There is a proverb “Health is merely the slowest possible rate at which one can die”. Personally, I prefer the words of the Dutch Renaissance scholar, Desiderius Erasmus, “Prevention is better than the cure” because it emphasizes stability rather than a slow, torturous decline.

    Cardiovascular disease is a consequence of inflammation, malnutrition and atherosclerosis. Genetics also play a role. Cardiovascular disease typically progresses for years before being clinically diagnosed. The practice of medicine is initiated by a cataclysmic event

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    Balanced Nutrition is the Foundation for Beautiful Skin

    I love the last phrase of this quote: “Vitamin B12, also known as cobalamin, is a water-soluble vitamin that is important in the hematological and nervous systems, and it has a complex relationship with the skin”. Let’s discuss the ‘complex relationship with skin’ which is being reported by Fox News, UK Daily Mail, and maybe others.

    Over 40 years ago, it was known that treatments with pharmacologic doses of vitamin B12 (and vitamin B6) may trigger skin outbreaks in select individuals.

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    What Role Does The Food Industry Play In Nutrition Science?

    Who is allowed to have a voice in the debate on nutrition and health? Who is allowed to have a seat at the table? There is no shortage of opinions on how to answer that question.

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    Leveraging Nutrition to Maintain Physical and Cognitive Health as We Age

    With 12% of the world population over 60y of age and the United Nations estimating that the total number will double from 841 million in 2013 to >2 billion in 2050, maintaining health is important. New research finds undernutrition may be associated with mild cognitive impairment and dementia. In other words, our dietary choices today can affect the aging process (positively or negatively).

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