Articles

Eggs and cholesterol: a big misunderstanding

In 1968 the American Heart Association recommended to citizens to consume a maximum of three eggyolks per week, based on the assumption that increased consumption of cholesterol in foods leads to increased cholesterol in the blood –and therefore elevated the risk of cardiovascular disease. The scientific community has now revised those recommendations.

Gluten-free or gluten-full diet?

Supermarkets’ selves are stocked with gluten-free products while more and more people regard gluten as Satan. How much of that is real and how much is a passing trend? A dietitian tries to decipher the latest research findings.

When losing weight seems… impossible

Weight loss occurs when the energy intake from food (that is calories) is less than the energy consumed by our body. The larger that difference, the more the rate at which body weight goes down. Energy intake, isn’t the sole factor affecting weight loss, but it is by far the most important. Evidently, one cannot slim down without limiting his/hers energy input.

The “miracle” diet

How is our weight affected by what we eat and drink? To study the effect food has on us isn’t straightforward; significant time and effort are required. It is better though than personal observation, which might help lose weight when we want to, but could be proven dangerous for our health.

Returning to (nutrition) normality

At the beginning of each New Year, following a holiday period of minor or major excesses, many seek way(s) to restitute and detox. They try their luck with diets dominated by juice consumption or specific foods, or even food supplements and medication.