Archive for April 2008

More Liver

It's time to celebrate your liver. It's a hard-working organ and it deserves some credit. One of the liver's most important ove...

As I've been learning more about the different blood markers of metabolic dysfunction, something suddenly occurred to me. Most of them ...

Olive oil is one of the few good vegetable oils. It is about 10% omega-6 (n-6) fatty acids, compared to 50% for soybean oil, 52% for cotton...

Sauerkraut is part of a tradition of fermented foods that reaches far into human prehistory. Fermentation is a means of preservi ng food w...

I've been puzzled by an interesting question lately. Why is it that certain cultures are able to eat large amounts of carbohydrate and ...

I've noticed how the word "hydration" has crept into the popular lexicon in the last decade or so. Before that, we were so pr...

The other day, I came across this nice review article from the American Journal of Clinical Nutrition. It gives a thorough but accessible ...