Consuming Whey Protein and Poor Appetite in Strength Training

The video below goes very deep into the lore of whey protein, including the way it is perceived as a nutraceutical which should be "taken" instead of consumed. The case is made that whey is a food and not a medicine, and should and can be treated as such. Myths about the danger of whey and many other details are discussed, including warnings about consuming too many "liquid calories," the anabolic window of opportunity, and nutrient timing in general. Of special interest may be the discussion concerning strength trainees with poor appetites. How does whey fit in with this problem?

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What Are Sugar Alcohols?

Sugar alcohols, also called polyols, are alternative, nutritive sweeteners that are common in dietetic food products. They can also be found in many sugar free products like sugar free candies, sugarless gum, and jams and jellies. To interest to bodybuilders and strength trainees is that sugar alcohols may also be found in large amounts in some "low carb" protein bars. The video below provides a thorough overview of sugar alcohols, including their advantages and warnings. The U.S. labeling regulations for sugar alcohols are also explained. Individual sugar alcohols discussed are sorbitol, mannitol, maltitol, xylitol, isomalt, lactitol, and erythritol. See also the sugar glossary, a quick reference to simple sugars.

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What is Sweet Dairy Whey and Can I Use it as a Whey Protein Supplement?

There are some companies that sell "Sweet Dairy Whey Powder" in bulk to consumers. This is very cheap, by the pound, compared to the typical whey protein supplement powders most strength training or bodybuilding trainees buy, and the price of whey protein has gone way up in the last year or so. The price of sweet dairy whey powder ranges from 3 to 4 bucks a pound, but it's possible to get it as low as one dollar a pound, if you buy in bulk. These powders are not flavored, and, despite the word sweet, are not sweetened.

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What Is Nutrient Density? What is a Nutrient Dense Food? Plus, What are Empty Calories?

This explanation of nutrient density and empty calories takes the form of a video presentation. The article contains the exact transcript of the video.

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Chelated Mineral

Chelated Mineral: A mineral that is chemically bound to another substance, which is usually an amino acid. Some examples are ferrous fumarate, chromium picolinate, and selenocysteine (chelated zinc). Chelated mineral supplements are often claimed to be better absorbed by the body since these forms are closer to how the minerals appear in the foods we eat. There is little direct evidence to support this claim. These minerals may be easier on the stomach, though.

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Calories from Lipids (Fats), Carbohydrate, and Protein

The term we use to describe the energy derived from foods is Calorie. In other words, the terms energy and Calorie, when applied to foods, are synonymous. One calorie is defined as the quantity of heat necessary to raise one kg (1 liter) of water 1°C. What we call a calorie, therefore, is actually a kilogram calorie or kilocalorie, which is abbreviated kcal. If a food contained 100 kcal, then the energy the food contained would increase the temperature of 100 liters of water by 1°C. A capital C is used here, in the word Calorie, to indicate the kilocalorie, since one calorie would actually be the amount of heat needed to raise the temperature of 1 gram of water by 1°C. For more on the calorie, and its problems, see Calorie Confusion.

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Glutinous Rice: Does That Have Gluten?

It makes sense that someone with Celiac disease or a gluten sensitivity might see glutinous rice on a menu and wonder whether this has something to do with gluten. But you don't need to worry. Glutinous rice is just a kind of rice, and like all rice, it does not contain any gluten. The word glutinous refers to the rice being sticky and gummy. It is also sometimes called waxy rice, sticky rice, or since it has a natural sweetness, sweet rice. This is the kind of rice used in the classic Thai dessert Sticky Rice with Mangoes and, if you've never tried it, you should. The two together are a perfect combo.

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Mistaken Reasons that People Take Vitamin and Mineral Supplements

Many people take vitamin and mineral supplements, not because they have a poor diet, but as added insurance against a lack of certain nutrients. This is probably not needed at all but the attitude is better safe than sorry and a little extra won't hurt. The fact is, extra will not likely do anything but cost you money. Still, many people have more specific reasons for taking supplements, usually because of ideas they have derived from nutrition misinformation. This article explores some of these reasons.

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Top Vitamin C Containing Fruits

Fruits are not the only vitamin C containing plant foods. In fact, red bell pepper beats out most fruits in the vitamin C department at 95mg per 1/2 cup and 3.5 ounces of parsley packs a vitamin C wallop of 125 to 300mg. Brocolli and Brussels sprouts are no slouches either. But most people don't want to snack on these foods and often wonder which fruits have the most vitamin C, besides oranges, which really are a great source but not the true champions. There is a lot more to good nutrition than individual vitamins and all these fruits have an abundance of other vitamins, minerals, and phytonutrients, not to mention fiber.

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Raw Food Claim: Your Body Has a Limited Amount of Enzymes to Digest Foods

One of the claims associated with the raw food movement is that you need the "living" enzymes in raw foods to help you digest food. And furthermore, you only have a finite amount of enzymes in your body, so these enzymes from raw plant foods become more and more important to your health as you age.

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Pica: Craving Nonfood Items

Pica is the craving and eating of nonfood items. It can develop in any person but seems to be most often experienced by African American women (data is limited) in the pregnancy and postpartum period. In the southern United States, 16 to 57 percent of pregnant African-American women admit to pica. It is also generally more common in persons with severe impairments and mental retardation, although there is no connection whatsoever between the latter and the former.

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Splenda Kills Healthy Intestinal Bacteria?

Brief comment on a study out of Duke University that has lead to the speculation, and also conviction for some, that Splenda destroys healthy gut flora. I'm sure Mercola and others are all over this study. Thanks to Jeff Green for bringing this to my attention via his Facebook post. After that, I will move on the Mercola's little bombshell of Splenda being closer to DDT than sucrose.

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Nutrition Junk Science: Red Flags That Help You Spot It!

By Eric Troy

Nutrition for Health and Health Care has a list of junk science red flags attributed The Food and Nutrition Science Alliance (FANSA).Bibliography item whitney not found. I like this list so much I decided to make a blog post to do nothing more than list them, and I am not the first one to do so. They very well sum up how to be on guard against junk science in the nutrition world and, of course, junk science in the health industry and in the broader sense. Remember that a "red flag" does not automatically mean that something is amiss, it means that you should have your hackles raised a bit because you've encountered a warning sign. Now, the more red flags you see in one piece of information, the more you can be assured that it is junk. I will expand on some of them.

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Metabolic Pathway (Biochemical Pathway)

Metabolic Pathway: A metabolic pathway or biochemical pathway, is an orderly sequence of reactions within a cell that either breaks down large molecules or builds up larger compounds from smaller ones. These pathways can be linear or circular, and each step in a pathway has a specific enzyme acting upon it.

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What are Coenzymes?

A coenzyme is a small organic molecule that combines with an enzyme and causes that enzyme to become active or which facilitate its activity. In general, molecules that combine with enzymes in this way are called cofactors, but when the molecules are organic, rather than simple ions of elements, they are called coenzymes. Even though they are organic molecules, coenzymes are not proteins, as enzymes are, and they are not catalytically active themselves, which perhaps makes cosubstrate or cofactor a less confusing name for them. In many reactions catalyzed by enzymes, electrons or groups of atoms are transferred from one compound to another, and this usually involves a coenzyme, which temporarily accepts the group being transferred.

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