From its origins exploring the science of cooking, 6XC has more recently evolved into the science of eating – an examination of the nutritional science underlying common diet and health advice. This post is a perspective on what I’ve learned during the time I have spent on this topic. Spoiler alert: I guess the title
Protein is our primary biology. Indeed, the word comes from the Latin ‘protos’, meaning first. Our proteins are made up of various combinations of 20 amino acids (AA), 9 of which we must get from our diet (the essential amino acids, EAA), and the rest we can make ourselves. Still, the proportion of EAAs (nearly
There are many potential mechanisms surrounding the pathogenesis of atherosclerotic cardiovascular disease (CVD), spanning metabolism, environment (including lifestyle), genetic disposition and a host of associated risk-factors from various causes. Amid all of this, one hypothesis stands out in public and health perception – cholesterol. More specifically, the cholesterol carried by low-density lipoprotein (LDL) particles. I
No. Even the current (2015-2020) Dietary Guidelines for Americans (as issued by the US Department of Agriculture) have acknowledged that: “Other food components, such as dietary fiber, while not essential, also are considered to be nutrients.” Nevertheless, recommendations to eat fibre riddle the document. That quote is hidden away in Appendix 6 – Glossary of
It seems to be commonly accepted that cows are bad for the environment (methane emissions contributing to global heating, soil damage) and are a drain on resources that could be put to better use (grains, water). These hypotheses are false when scrutinised objectively. Furthermore, their opposites are true – cattle can be beneficial to the