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Ask A Nutritional Scientist. Saturday, October 5, 2013. The Lethal Hot Dog Part II. Welcome to Part II of the two-part post on nitrates. In the first post, we attempted to terrify you into a horrible, unavoidable awareness of the nitrates used as preservatives in processed meats. Now, having destroyed nitrates reputation, well let you in on the more innocent aspects of their career: serving as precursors to one of the most important molecules in the body, nitric oxide (NO). Where is this stuff from?

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Ask A Nutritional Scientist. Saturday, October 5, 2013. The Lethal Hot Dog Part II. Welcome to Part II of the two-part post on nitrates. In the first post, we attempted to terrify you into a horrible, unavoidable awareness of the nitrates used as preservatives in processed meats. Now, having destroyed nitrates reputation, well let you in on the more innocent aspects of their career: serving as precursors to one of the most important molecules in the body, nitric oxide (NO). Where is this stuff from?

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Food Not Products! | foodnotproducts.com Reviews

https://foodnotproducts.com

Ask A Nutritional Scientist. Saturday, October 5, 2013. The Lethal Hot Dog Part II. Welcome to Part II of the two-part post on nitrates. In the first post, we attempted to terrify you into a horrible, unavoidable awareness of the nitrates used as preservatives in processed meats. Now, having destroyed nitrates reputation, well let you in on the more innocent aspects of their career: serving as precursors to one of the most important molecules in the body, nitric oxide (NO). Where is this stuff from?

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foodnotproducts.com

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Food Not Products!: What would our great-great-grandmothers eat?

http://www.foodnotproducts.com/2011/12/what-would-our-great-great-grandmothers.html

Ask A Nutritional Scientist. Monday, December 26, 2011. What would our great-great-grandmothers eat? 8220;Eat food. Not too much. Mostly plants.”. I study the hard science of nutrition, but I think this simple and graceful quote from Michael Pollan is still the best summary of what nutrition actually means for us. What we eat is the most important decision we can make. It affects how we feel physically and emotionally, and influences so many of our health outcomes. Fats, sodium, and so on. We eat it b.

2

Food Not Products!: October 2013

http://www.foodnotproducts.com/2013_10_01_archive.html

Ask A Nutritional Scientist. Saturday, October 5, 2013. The Lethal Hot Dog Part II. Welcome to Part II of the two-part post on nitrates. In the first post, we attempted to terrify you into a horrible, unavoidable awareness of the nitrates used as preservatives in processed meats. Now, having destroyed nitrates reputation, well let you in on the more innocent aspects of their career: serving as precursors to one of the most important molecules in the body, nitric oxide (NO). Where is this stuff from?

3

Food Not Products!: September 2013

http://www.foodnotproducts.com/2013_09_01_archive.html

Ask A Nutritional Scientist. Sunday, September 15, 2013. We are back on line! Life, it gets in the way. We (well, one of us) even got a piece of paper saying that we have officially mastered nutritional science. After multiple decades of being alive, we are now fully qualified to eat without dying. What we are now is a little bit different and maybe a lot more awesome. We've expanded our empire to not only include topics of our choosing, but also topics of your. Posted by Zsofia Zambo.

4

Food Not Products!: March 2012

http://www.foodnotproducts.com/2012_03_01_archive.html

Ask A Nutritional Scientist. Friday, March 16, 2012. I am posting this NPR podcast. In lieu of having finished the next awaiting segment on nitrites. I blame graduate school! It recaps a new study. Examining the relationship between processed meat consumption and increased risk of cardiovascular disease and cancer mortality. Posted by Zsofia Zambo. Subscribe to: Posts (Atom). Written by Zsofia Zambo (zzambo@gmail.com) Edited by Dan Casey. Simple template. Template images by Nic Taylor.

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Food Not Products!: December 2011

http://www.foodnotproducts.com/2011_12_01_archive.html

Ask A Nutritional Scientist. Monday, December 26, 2011. What would our great-great-grandmothers eat? 8220;Eat food. Not too much. Mostly plants.”. I study the hard science of nutrition, but I think this simple and graceful quote from Michael Pollan is still the best summary of what nutrition actually means for us. What we eat is the most important decision we can make. It affects how we feel physically and emotionally, and influences so many of our health outcomes. Fats, sodium, and so on. We eat it b.

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askanutritionalscientist.com

The 'Blood-Type' diet disproved - Ask a Nutritional Scientist

http://www.askanutritionalscientist.com/2014/02/the-blood-type-diet-disproved.html

Ask a nutritional scientist. Eat right 4 your type. The 'Blood-Type' diet disproved. Thursday, February 6, 2014. The 'Blood-Type' diet disproved. In 1996, P.J. D'Adamo proposed the hypothesis of eating a diet based on your blood type in his book “Eat Right For Your Type” (D'Adamo P et al. 1996). In less than a decade, his book has sold roughly 7 million copies (in over 60 languages) and the diet has been publicly endorsed by celebrities like Dr. Oz and Tommy Hilfiger. In clinical settings. However, t...

askanutritionalscientist.com

B is for 'Burping' - Ask a Nutritional Scientist

http://www.askanutritionalscientist.com/2014/01/b-is-for-burping.html

Ask a nutritional scientist. B is for 'Burping'. Thursday, January 9, 2014. B is for 'Burping'. This likely isn't a "complicated" question, but I'm curious, so I'll ask this 2 part question anyway. Why do certain foods (ie, gluten, dairy) make me bloated? And what can I eat to keep my digestive system happy? It’s that “I need to take off my pants and lay on the floor” feeling you get when you eat too much, or too much of the wrong thing. Food Intolerance and Malabsorption. A perfect example of this mecha...

askanutritionalscientist.com

On Gluten - Ask a Nutritional Scientist

http://www.askanutritionalscientist.com/2015/03/on-gluten.html

Tuesday, March 3, 2015. No wheat allowed at this party! Today's post is for all the people who wrote to me about gluten. In this post I discuss some recent research into the possible causes of non-celiac gluten sensitivity. Gluten: bad guy or easy target? Everywhere you go, restaurants and grocery stores are falling over themselves to offer gluten-free options. The more than 7 million Canadians. But only 1% of the population actually have celiac disease. What is causing their bloating and cramps? They ar...

askanutritionalscientist.com

Don't Cast Away The Cast Iron Pan - Ask a Nutritional Scientist

http://www.askanutritionalscientist.com/2013/12/dont-cast-away-cast-iron-pan.html

Ask a nutritional scientist. Don't Cast Away The Cast Iron Pan. Sunday, December 22, 2013. Don't Cast Away The Cast Iron Pan. I was always told that cast iron pots will increase iron in your food and that’s a good thing, but I just read recently that the iron from cast iron is bad for you? Thank you for query. Is the iron from cast iron pans bad for us? Or is this post just another example of sloppy research and specious conclusions? Spoiler alert; it's the latter. Why You May Want to Reconsider. The aut...

askanutritionalscientist.com

The skinny on canned vs. homemade soup - Ask a Nutritional Scientist

http://www.askanutritionalscientist.com/2014/04/the-skinny-on-canned-vs-homemade-soup.html

Ask a nutritional scientist. Canned soup versus homemade. Effects of food processing on nutrient content. The skinny on canned vs. homemade soup. Saturday, April 12, 2014. The skinny on canned vs. homemade soup. Sometimes I don't have time to make homemade soup, so I will make a quick canned soup. Is it a lot worse than homemade soup? I assume there is more salt, but otherwise I don't know how the other nutrition values are different. Delicious homemade fennel and portabello soup by Vegan Secret Supper.

askanutritionalscientist.com

Probiotics, our invisible friends - Ask a Nutritional Scientist

http://www.askanutritionalscientist.com/2014/03/probiotics-our-invisible-friends.html

Ask a nutritional scientist. Probiotics, our invisible friends. Friday, March 7, 2014. Probiotics, our invisible friends. Hey, so can you explain what are probiotics? Thanks for this question, it's one of my favourite topics. The term probiotics. Comes from the Greek word for “life” and refers to any living microorganisms that confer a health benefit to the host. In the case of humans, this term refers to the 400 or so species of microorganisms (mostly bacteria) that live in our gut. However, when we tak...

askanutritionalscientist.com

Nutrition transition and or "eat a rainbow" - Ask a Nutritional Scientist

http://www.askanutritionalscientist.com/2014/01/nutrition-transition-and-or-eat-rainbow.html

Ask a nutritional scientist. Nutrition transition and or "eat a rainbow". Wednesday, January 22, 2014. Nutrition transition and or "eat a rainbow". Is it easier on your body to eat the same thing everyday? Sometimes I wonder about how varied our diets are these days. Whether or not it is easier for our body (I am assuming you mean metabolically) to eat the same thing everyday or not is highly dependent on what food is being eaten, and by whom. The wonderful world of 'nutrition transition'. But they may n...

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Food Not Products!

Ask A Nutritional Scientist. Saturday, October 5, 2013. The Lethal Hot Dog Part II. Welcome to Part II of the two-part post on nitrates. In the first post, we attempted to terrify you into a horrible, unavoidable awareness of the nitrates used as preservatives in processed meats. Now, having destroyed nitrates reputation, well let you in on the more innocent aspects of their career: serving as precursors to one of the most important molecules in the body, nitric oxide (NO). Where is this stuff from?

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Food, Not Rocket Science. Very few ingredients, very simple procedures. This side dish is for roast chicken or braised short rib. Links to this post. I have made this a few times and it never disappoints! It is an assemblage of ideas from different sources. For the last hour of that to reduce the liquid a bit. At the end, the meat falls apart on your fork and is a bit sweet. Links to this post. Tomato sauce for pasta. I got this recipe from Kate Hamerton (who modified it from something in The Times.

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Recipes, restaurant reviews. anything about food. Saturday, January 2, 2010. Recipe from Delicious (Australian Mag) Feb 08. Recipe is from Chef Philip Johnson of e'cco shares in Brisbane. 200g good dark chocolate (the best you can find, try to avoid those with lots of sugar). Icing sugar - i don't put. Ground almond/hazelnut - i coat the ramekins with it and put it at the top to give texture). Beat eggs and sugar until light. Add in the choc-butter mixture and flour. Spanish Orange Syrup Cakes. Beat butt...

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I'm just a bald guy who loves food. Food is an important part of a balanced diet. A Greek-ish salad recipe. July 7, 2013. Summer has finally arrived in England. And nothing says summer food to me, more than a fresh tasty Greek salad. This is not a traditional Greek salad. 2 medium sized salad tomatoes, halved then sliced. Half a red onion, very finely sliced. Half a large cucumber, seeds removed with a spoon, then sliced into 10mm slices. 1 green bell pepper (capsicum), seeds and stem removed then sliced.