SuppVersity - Nutrition and Exercise Science for Everyone

Normal-weight women can have PCOS, too. Recently, Macruz et al. did DXA scans on young women with PCOS and a normal BMI and found increased truncal and leg fat compared to healthy controls in a similar age (12–39 years) and BMI range (at least 18.5 but below 25 | Macruz. 2017). More evidence that weight alone doesn't explain PCOS. PCOS is by no means an issue only obese women suffer from. Yes, obesity is  and will always be  the #1 risk factor for developing the polycystic ovarian syndrome (PCOS = a condition in which a woman's levels of the sex hormones estrogen and progesterone are out of balance; this leads to the growth of ovarian cysts (benign masses on the ovaries); PCOS can cause problems with a women's menstrual cycle, fertility, cardiac function, and appearance), but eventually it seems as if both occurred in response to the same hitherto not fully elucidated triggers. In that, it is unquestionable that a woman's diet plays a minor part in the development

Carrots and blueberries - superfoods you cannot ruin by grinding, blending and even the falsely depreciated use of the microwave oven. Cooking / Food-Processing Done Right: 5 Things to Remember to Make the Most of the Antioxidant Prowess of Your Foods Cooking or the preparation of food (food processing at home) is something I would love to address more often. Unfortunately, studies such as Boyan­ Gao's recently published paper in "Food Science & Nutrition" are truly rare. In said paper, the Chinese scientists followed up on recent studies that indicate that different food preparation methods could significantly change the chemical profiles and bioactivities including the antioxidant and real-world anti-inflammatory activity of (super-)foods. Learn more about the effects of your diet on your health at the SuppVersity All About Almonds and Their Health Effects Taste Matters - Role of the Taste Receptors Egg-Ology, Today: Why Eggs are Awesome Walnut

In 1990 Luft et al. were able to show that, unlike regular salt, of sodium bicarbonate does not trigger an increase in blood pressure - the exact opposite is the case, even if you don't sweat like an athlete. If you follow the news and the SuppVersity Classic  posts on the SuppVersity Facebook Page  it has probably been only two to three weeks since you've read the last post and/or article about the pH buffer. If you belong to those SuppVersity readers , however, who devour only the articles at www.suppversity.com, you will probably have asked yourselves: "Where on earth are the articles about bicarbonate, wasn't that one of Adel's favorites?" Well, guess what: I have been asking myself a similar question when I reviewed the most recent tables of contents of pertinent journals - there was no bicarbonate study to be seen... until, a few days ago, at least. You can learn more about bicarbonate and pH-buffers at the SuppVersity Caffeine + Bicarb Mak

Within the fried fish category the study did unfortunately not distinguish between regularly fried (left) and breaded or otherwise crumbed fried fish. While this may be simply because they simply didn't have the data, it clearly reduces the practical value of the study. Sometimes, eating healthy can be more difficult than you'd think. Let's take your two weekly servings of fish as an example. With fish, there are the issues with nasty heavy metals and plastics in wild-caught and the increased omega-6 fatty acids in farmed fish that I've addressed at length in my 2013 and 2014 articles "Making the Right Fish Choices: Fatty Acid Contents of 33 Different Fish Species" ( read it ) and "Farmed vs. Wild-Caught: Pollutants and A Low Omega-3/6 Ratio" ( read it ). Unfortunately, it doesn't stop there. Whether or not you will see the full, if any health benefit you certainly will have heard of, will not just depend on making the right fish , but also

One article, two questions, two science-based answers. If you're like me I bet that you've been asking yourself previously, whether the cheap roasted nuts at the supermarket have the same health benefits as the expensive "raw" nuts from the health-food store... guess what: a recent study by scientists from the Singapore Institute for Clinical Sciences  and the University of Otago  confirms: "Dry roasting and lightly salting nuts do[es] not appear to negate the cardioprotective effects observed with raw nut consumption, and both forms of nuts are resistant to [dietary] monotony" and thus similarly recommendable health-foods. Along with the latest "green tea for thermogenesis"-study, which finally answers the important question "If Catechins Boost One's Energy Expenditure by 400% Why Don't They Work for Me?", the Chinese-New-Zealand co-production is one of the two studies in today's SuppVersity article. Learn more about