A Primer on Dietary Fats – Part 2

Today I want to finish up by looking at more detail at the issue of dietary triglycerides. As I mentioned in Part 1, dietary triglycerides (TGs) make up the bulk of the fat that we consume in a day, providing over 90% of our total fat intake. Therefore, understanding what the different ‘types’ of TG are along with how they affect the body is important.

A Primer on Dietary Fats – Part 1

For the past 30 years or so, ever since people started talking about cholesterol and heart disease, there has been a combination of concern and confusion over the topic of dietary fats in the diet. In this article, I want to take a look at some of the topics involved to see if I can help to clear up some of the confusion.

Fish Oil Intake for Inflammation

Q: I read in quite a lot of places that fish oil capsules or cod liver oil are a great supplement for controlling inflammation and improving nutrient partitioning, but no one gives any information about dosing. I have no idea how much of this stuff to ingest. Have you formed any guidelines as a result of your research?

Carbohydrate and Fat Controversies: Part 2

As noted, the usual argument goes that high-fat diets cause high-cholesterol, heart disease, cancer, obesity and the rest, as evidenced by the high incidence of those disease in modern diets (which are typically high in fat). But that’s a questionable conclusion to draw.

Carbohydrate and Fat Controversies: Part 1

In this article, I want to look at carbohydrate and fat intake in terms of the various arguments and debates that tend to surround them.

The main controversy here revolves around what amounts of carbohydrates and/or fat are ideal, healthy, recommended, etc. and that’s what I’ll focus on. I’m not going to deal with body composition explicitly in this article, I’ll save that for another day.