SuppVersity - Nutrition and Exercise Science for Everyone

In contrast to the often-asked krill vs. fish oil question, the issue of PUFA vs. SFA seems to be resolved. At least if we focus on replacing SFA with N-6-PUFA well-controlled RCTs don't show a benefit. If studies are interesting, but there's not enough to dissect for a full SuppVersity  article, they make it to the short news . Today's installment is a nutrition research update and it deals with (1) the often-asked question whether there's a health- or performance-relevant difference between fish and krill oil , (2) the often-heard advice to replace saturated fats in your diet with omega-6 fats to improve your heart health, an advice of which a new meta-analysis shows quite cleverly that it's an artefact due to the inclusion of insufficiently controlled studies, and (3) using the low-FODMAP diet in athletes to reduce gastrointestinal problems that range from burping to diarrhea. Learn more about various topics at the SuppVersity Apples a day + Lot's...

Globe artichokes have the most highly polymerized inulin fibers. They can be served cooked or oven-roasted . The journal  Molecular Nutrition & Food Research  is probably food designers' favorite bedtime reading because the articles about various functional food ingredients inspire them to dream up ever-new [(dys-)functional)] food formulas you will soon find on the shelves at your local supermarket. With inulin, a fructose-based polysaccharide fiber, which is the object of several papers in the latest issue of said scientific journal, I want to address one of these ingredients that has already made it from bench to bedside... ah, I mean from bench to protein bars and other functional foods such as dairy products, frozen desserts, table spreads, baked goods and breads, breakfast cereals, fillings, dietetic products or chocolate for today's research update ... an update that focuses on beneficial effects, but won't conceal the potential issues people w/ FODMAP into...