> Glycemic impact of foods

Carbohydrates and Man

When discussing nutrition, there are some arguments that surprisingly never get mentioned, as if for some strange reason, we purposely try to avoid having to face some important truths. Perhaps the most important argument is the glycemic index (GI) of foods. The GI is a measure of the sudden variations in blood sugar levels due to the assimilation of the nutrients contained in a particular ... read more >>


> The Omega 3 world

The World of Omega 3

Forget your fears of fat. Once you get better acquainted with them they will become your strongest allies. Fats hold about 9 calories per gram and for this reason in common dietary regimes they are often denounced. But what we often don't think about is that not all fats are the same and neither are their final destinations. Saturated Fatty Acids and Unsaturated Fatty Acids The first truth ... read more >>


> The how and when to eat

What to Eat, When to Eat

Breakfast, lunch, snack, dinner... there it is, the daily intake of an average Westerner. Breakfast between 7:30 and 8:30am, lunch between 12 and 1pm. It's as if it has always been this way, written into human genetics, intrinsic like a mathematical equation. Beyond all doubt, nutrition is at the root of man's survival. Life requires activity and activity requires a source of energy so an ... read more >>




> Physiology of stress

The Physiology of Stress

The General Adaptation Syndrome It was 1936 and the Austrian researcher Hans Selye thought he had discovered a new hormone during one of his endocrinal experiments on animals. By injecting ovarian extracts into laboratory mice, he obtained specific reactions such has swelling of the adrenal cortex and the atrophy of organs that were important players of the immune system. He continued his ... read more >>