If you've ever researched about weight training, you've probably seen something called "anobolic window". Allegedly, this appears 0-30 minutes post-workout when the muscle fibers are in a damaged state, and when the gylocogen stores are depleted. If you miss this window (and don't consume sufficient protein and carbs), some believe your workout was all for nothing. Because of advancements in technology, this old "bro science" myth has been busted. Studies show that there is no difference between consuming carbs immediately post-workout or 2 hours later. In both cases, glycogen levels were exactly the same when measured 8 hours and 24 hours later.
This article summarizes the differences between saturated and unsaturated fats. Saturated fats are typically solid at room temperature because their kinks keep the molecules packed tightly together. This can be an issue for your health in the long run as it will sometimes clog your arteries. Unsaturated fats are the healthy fats which are found in avocados, nuts and fish. They are liquid at room temperature because their kinked molecule doesn't allow it to be packed well.
As we've learned in class, carbohydrates break down into smaller sugars, like glucose and fructose, that get absorbed and used as energy once they are consumed. Any glucose not needed right away gets stored in the muscles and the liver in the form of glycogen and once these glycogen stores are filled up, any extra gets stored as fat. Nowadays, when people try to lose weight, they often resort to a low-carb diet. However, new studies have shown that this may lead to a lower life expectancy. The observational study of data provided by more than 15,400 adults in the U.S., published in The Lancet Public Health journal, found that people who got less than 40% of their calories from carbohydrates could expect to live four years less than those whose diet included a "moderate" amount of carbohydrates (50-55% of total calories).
A new study has found that high carb diets and low carb diets increase your risk of dying. A diet with a moderate amount of carbohydrates was found to give the best benefits for health. The study also discovered that low carb diets that replaced carbs with proteins and fats from animal sources had a greater risk of death compared to proteins and fats coming from plant sources. This is because saturated fats which are higher in animal sources, clog arteries and increase your chance of heart disease, while unsaturated fats, found in plant sources are considered the healthier fat.
Carbohydrates are one of the four macromolecules that are found in many foods such as, fruits, vegetables, breads, dairy products, etc. When they are digested they are converted into glucose, a sugar which the human body can burn immediately or store away. In the past years they have been found to help the body with many things. It helps prevent weight gain because it helps reducing your hunger pangs for a considerable period while absorbing water in the stomach and intestines. It regulates emotions by stimulating the release of serotonin, one of the key neurotransmitters that aids in regulating one’s mood. Carbs also improve digestion because complex carbohydrates are rich in insoluble fibre, which makes them extremely beneficial to intestinal health. Lastly, they also help reduce the risk of heart disease because they boost blood lipid values, by reducing levels of bad LDL and triglyceride.
Many people when they hear the word "fat", they associate it with something not healthy, but in reality, fat can be good for a person. Lipids (fat) are macromolecules which help with the strength of cell membranes, so a few fats (e.g. unsaturated tryglycerides, phospholipids) are absolutely necessary for good health. As with any other food product, too much of it is not good for your health, so same is the case for fats. It is also recommended that a good diet should be up to 30% of fats.
Without a protein called Albumin, the entire human body would swell. This condition is called Hypoalbuminemia. Albumin is the most abundant protein in human blood plasma and it constitutes about half of serum protein. It is a key protein that is made in the liver which carries medicines, fatty acids and hormones throughout your body. It binds water, cations (such as Ca2+, Na+ and K+), fatty acids, hormones, bilirubin, and thyroxine. It also helps with tissue growth, healing and maintaining colloid osmotic pressure (COP). COP is essential to keeping fluids inside the vasculature instead of leaking into tissue which causes excessive swelling.
The global food amino acids market is anticipated to reach $4.02 billion by 2026 according to a new study published by Polaris Market Research. Protein is one of the fundamental components for a health and balanced diet.
Presence of protein in the body is essential as it performs vital functions in every cell including in transporters, membranes, components of immune system and enzymes. The importance of protein have forced up the demand for amino acids the primary source of protein is expected to increase in the future.
The US national Institutes of Health has published an article about the of carbohydrate restriction in the treatment and prevention of cancer.
Over the last years, evidence has accumulated suggesting that by systematically reducing the amount of dietary carbohydrates (CHOs) one could suppress, or at least delay, the emergence of cancer, and that proliferation of already existing tumor cells could be slowed down. This hypothesis is supported by the association between modern chronic diseases like the metabolic syndrome and the risk of developing or dying from cancer. CHOs or glucose, to which more complex carbohydrates are ultimately digested, can have direct and indirect effects on tumor cell proliferation: first, contrary to normal cells, most malignant cells depend on steady glucose availability in the blood for their energy and biomass generating demands and are not able to metabolize significant amounts of fatty acids or ketone bodies due to mitochondrial dysfunction. Third, ketone bodies that are elevated when insulin and blood glucose levels are low, have been found to negatively affect proliferation of different malignant cells in vitro or not to be usable by tumor cells for metabolic demands. In addition, many cancer patients exhibit an altered glucose metabolism characterized by insulin resistance and may profit from an increased protein and fat intake.
We have learned about carbohydrates, a macro molecule in our class which is often associated with weight gain, and people tend to cut it out of their diets. But recent studies show that low carbohydrate diets might be useful in the short term to lose weight, lower blood pressure, and improve blood glucose control, but studies suggest that in the long-term they are linked with an increased risk of death from any cause, and deaths due to cardiovascular disease, cerebrovascular disease, and cancer
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