SuppVersity - Nutrition and Exercise Science for Everyone

The (ill) health effects of choline and its pre-cursor l-carnitine in animal products like eggs or (red) meats are probably mediated by a diet devoid of prebiotics... however, simply pounding more resistant starches, for example, seems to do more harm than good. If you have been following the SuppVersity  News on Facebook ( a must , btw ;-)), you will be aware of the "TMAO"-issue. If not, here's the gist: The ingestion of certain dietary nutrients - primarily choline, phosphatidylcholine, and its precursor l-carnitine can serve as a precursor for the ultimate generation of an atherogenic metabolite, trimethylamine N-oxide (TMAO). TMAO, in turn, has been linked to all sorts of diseases, most prominently cardiovascular disease and the formation of atherosclerotic plaque. Unlike "fish odor disease", the choline/CVD link is unrelated to  your genes : DNA-Fit: Train Acc. to 'ur Genes Is Laziness Built Into 'ur Genes? Keep Muscle While Dieting...

Mediation analysis suggests: It's not the amount of Cantonese Roast Pork Belly ( recipe ) you eat that increases the level of inflammation in your body, but the belly you get if you eat too much of it or non-red/processed meat foods. You will be aware of the fact that even the best epidemiological study cannot account for all correlations; correlations that mess with the results of the studies; correlations like the one between generally healthier lifestyles and the consumption of a vegetarian diet, which have been thwarting the results of epidemiological studies on the effects of meat intake on our health for decades. To get to the bottom of one of these spurious correlations, scientists from the University of Hawaii Cancer Center (Chai 2017), examined the associations of dietary red and processed meat intake with serum levels of CRP, TNF-a, IL-6, leptin, and adiponectin among control participants in 2 nested case–control studies of cancer in the Multiethnic Cohort. Looki...

If you google images for food radiation, you get an idea of the (misplaced) prejudices against killing bacteria with ionizing radiation instead of nutrient damaging heat or potentially health-threatening chemicals -- No wonder companies still avoid it. You may remember that I asked you to send in questions/research topics for the new SuppVersity Kitchen Science  series in my recent article about different frying methods . Well, until now, the response has been - to be honest - disappointing. The first of the readers' suggestions I am going to address is Boban's question whether the (meanwhile) common practice of food irradiation is (a) sensible and (b) safe. Now, I have to admit that the irradiation doesn't take place in the kitchen. I do, however, consider the act of grocery shopping part of "kitchen science"; after all, the choices you make in the super- or at the farmers' market will significantly affect the outcome of your "kitchen sessions...