Understanding Food Cravings

 Sugar cravings and Junk food cravings are a dieters worst enemy. Nearly everyone has felt food cravings at some point.

Given the advertising industry and the current abundance of cheap, unhealthy food, we are constantly battling in our heads, against eating junk food and are tempted repeatedly. People find comfort and celebration in food. You have to have fairly good self-control to not be overweight in today’s society.

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Cholesterol Misconceptions

Most people hear the word Cholesterol and think it to be something bad for the body. The reality is more complex and cholesterol is not as bad as it is made out to be. If so, the liver would not be producing 80% of the body’s cholesterol.

You may have heard the terms “lipids” and “cholesterol” used interchangeably, and assumed they meant the same thing. Lipids are fat-like molecules that circulate in your bloodstream. They can also be found in cells and tissues throughout your body. Cholesterol is actually part lipid, part protein. This is why the different kinds of cholesterol are called lipoproteins. Another type of lipid is a triglyceride.

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Ghee Myths

ghee.jpgGhee is a type of clarified butter that contains fewer dairy proteins than regular butter. From a pure nutrition point of viewghee has 63% saturated fat, 26% monounsaturated fat and about 4 % polyunsaturated fat. This shows that it has predominantly saturated fat so though it is an incredibly flexible ingredient, it consists entirely of fat, so it’s not healthy to eat in large amounts.

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Confusions around Diet and Nutrition

As compared to other sciences Nutrition Research is in its early stages. Researchers have been studying a number of micro and macronutrients for a few decades. However, reliable conclusions are often difficult since it depends on various criteria, such as the study itself, data interpretation, subjects involved, the process used for the study and the influences for the same.

Headlines of small studies are very often hyped as conclusive but only a small aspect of the data may be highlighted. This can often be misleading.

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