Physiology, regulation and health concerns.
This one is a really hot topic: is too much cholesterol bad or not? Make your own opinion by reading my short post and some of the references (linked) if you are particularly interested in the topic.
Continue reading “Cholesterol: Fact Or Fiction?”
…it’s easier than you think!
I love a nice loaf of bread, and I bet you do too. And my client Viola, who asked me for this recipe surely does so. Bread got a bad rep over the last decade, because it is easy to overconsume: good bread is really tasty, not very satieting and quitecalorie dense. But that’s not a problem if you are diligent with your tracking and if you have an overall healthy lifestyle with enough movement. People suffering from IBS sometimes react to several anti-nutrients found in higher dosage in wheat and other grains. Sourdough makes the bread more digestible and less prone to cause digestive issues because the microbiota “pre-digest” the anti-nutrients.
Continue reading “Sourdough Bread”
Caffeine: the delicious drug.
Let’s talk about the non-scientific stuff first. I love both, tea and coffee. I have a cup of tea (caffeine-free roiboos) every day in the morning followed by a cold brew done with 100% Robusta coffee bean Sumatra Ascogo roasted at one of Vienna’s best coffee roasters (Kafferösterei Alt Wien). Once a week we have also our Forza Napoli with a high percentage of Robusta at Nicholas Franze’s cafe. Matcha scores also high on our favorites (check out Cha No Ma for gorgeous matcha, if you are in Vienna). But is caffeine ok in a healthy lifestyle? And, most important, how much?
Continue reading “Caffeine: Tea Or Coffee For You?”
Building blocks and sources of protein.
Everyone needs protein. Period. It is not just the big muscular gym guy, also you sitting in the chair diligently doing your job or you, running a half-marathon or you, playing football. Why? Because proteins are the brickstones of our body, they are the catalysators (= enzymes) of our metabolism and are also fuel. After water (70%), proteins (18%) are the second main component of human cells. That’s why it may be worth considering adding more protein to your daily food, especially if you are getting serious about living a more active and healthy lifestyle.
Continue reading “Protein and Aminoacids”
Basic biochemistry and functions.
But wait, fat makes me fat, right?! Now you should already know the answer: it’s all about the calorie deficit at the end of the day and like carbs, fats are neither good nor bad. Nevertheless, fat is really energy dense: 10 gramms of fat (approx. a tea spoon) have huge 90 kcals. This means that, you should not indulge in those tasty “healthy” low-carb-paleo-keto-raw-gluten free-vegan nut bars if you are trying to lose body fat ;). So what’s the deal with fats, now? Let’s have a closer look through the biochemist’s goggles.
Continue reading “Fats: Because Nutbutter Is Happyness”
A very simplified version of metabolism
Did you already read my first post about macros? If not, please do! In this post I will give you a very simplified insight what happens to the macronutrients in the body. I think this is necessary because there is still a lot of quackery around, demonizing macronutrients (like carbs) for some reason. Having some tools to understand what is behind metabolism may help get immune to it. If you do not want to read the whole article, here the spoiler: no matter if you are eating low carb, low fat or whatsoever, if you are in a calorie surplus, the body will start to store fat. If you want to know the why, read further.
Continue reading “The Fate of Macronutrients”
The major building blocks of food
The three major components of food are called macronutrients (“macros” for the pros) and they are: carbohydrates, fats and protein. What lies behind those terms? What are they exactly and where do we get them from? I will introduce them to you and later dedicate a separate blog post to each one of them. Now dear macros, the stage is yours!
Continue reading “Macronutrients”