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January 17, 2018

The problem with Fructose.. Fructose is broken down in the body very differently from glucose which can have quite serious consequences if we eat too much!

January 2, 2018

Now available from Amazon 

or to download at www.understandingnutrition.co.uk

A guide to what foods are made from and how our body breaks down and uses the foods we eat. 

The book covers Carbohydrates, Protein, Fats, Vitamins, Minerals and Superfoods, as well as some basic information on Diabetes and Arterial Disease

This book is not telling you what to eat, but helps you understand how and why certain foods are good or bad, giving you the information to understand and make your own choices. 

For additional information on nutrition, see the blog on www.understandingnutrition.co.uk 

Or contact Jason about upcoming nutrition courses.. info@understandingnutrition.co.uk

December 19, 2017

Cholesterol is a type of waxy lipid, or waxy fat, also known as a sterol. We produce most of our cholesterol in the liver (approx 75%) and the rest we gain from our diet.

Cholesterol is found in all animal cells because it is an important part of a cell membrane.. cholesterol helps maintain the integrity of the cell wall and its fluidity which helps the cell function properly.. cell walls are the real brains of the cell, (not the nucleus) and are extremely important. 

Cholesterol also enables our cells to dispense with a tough outer membrane such as you find in plants, which gives us the ability to move, change shape and to be mobile. Adding to this, cholesterol serves as a precursor to vitamin D and other hormones such as testosterone, progesterone and oestrogen, it is also needed to produce bile! So as you can see, this waxy lipid with such a bad reputation is in fact our very best friend

The problem today and for the past several years is not just cholesterol .. its the addition...

December 13, 2017

Over the past few years you've probably read many media stories about yet another superfood coming your way.  There now seems to be an ever expanding list of superfoods which allows any food with a bright colour to it to qualify! 

But really... are superfoods a real thing? or just a gimmick to inspire us to buy more

of a certain food over another? The Oxford English Dictionary describes a superfood as: A nutrient-rich food considered to be especially beneficial for health and well-being; now let's face it... that description applies to a lot of foods...

Superfood Criteria:

Nutrients - Not only should a Superfood contain an excellent source of a particular nutrient, but also a diverse array of other nutrients and phytochemicals which improve our health.

More Good, Less Bad - Certain foods may contain plenty of healthy elements, but can also contain other not so healthy elements, such as empty calories (sugars), fats, cholesterol etc. Superfoods should contain none or virtually none...

December 12, 2017

Minerals are nutrients which are required a small amounts in order for the biochemical reactions to take place within our body. These reactions help keep us healthy and ultimately sustain life. 

According to the International Mineralogical Association (IMA), there are around 3800 known minerals. Humans don't need all 3800 minerals to survive, but just a small number of them. But remember... just because we don't need many, our health depends on them! 

What makes a mineral a mineral?

1. They are naturally occurring - (Not made from living organisms)

2. They are inorganic - (Do not contain carbon.. vitamins do)

3. They are solid at room temperature - (Not like ice)

4. They have a definite composition - (A particular combination of elements)

5.  They have an ordered atomic arrangement - (Elements arranged in a specific way)

Minerals have many roles in the body from working with enzymes and enabling reactions to take place, maintaining pH balance (Potential Hydrogen), help...

September 12, 2017

Carbohydrates are made of sugars, when these sugars are singular, i.e on their own and not joined to another molecule, they are known as simple sugars or officially 'monosaccharides'. You've probably heard of these, they are: Glucose, Fructose and Galactose. These simple sugars, especially Glucose and fructose, are the ones foundin your cakes, biscuits, chocolates, sweets and fizzy drinks etc.. (generally the ones to avoid). 

These monosaccharides can also join to each other in certain ways to form pairs, which are known as 'disaccharides'. These disaccharides formed by two monosaccharides are: Maltose, Sucrose (table sugar), and Lactose. Disaccharides are also simple sugars and once again found in the the sweet things that we really should limit, especially 'sucrose'

These simple sugars can also link together to form chains of thousands of sugar molecules which are much longer and bound to other elements such as water, fibre, vitamins, minerals and other healthy foods, and now called...

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