When I began my Ph.D. research comparing diet responses across varying genetic backgrounds, I ambitiously expected to identify the “best” dietary pattern for health. But, it was quickly apparent that the data did not match the story in my head. As highlighted in the journal Genetics, my study showed there is no “one-size-fits-all” diet for optimal health and personalized, or precision diets, should allow for better health outcomes. Continue reading
Eating three meals per day- breakfast, lunch, and dinner- has become engrained in many cultures. Many hold the notion that regular and frequent eating is vital for health. Yet, new research suggests that eating the same total amount of food, but increasing the duration of fasting between meals may yield better health outcomes. Continue reading
Rates of diabetes are soaring in the United States and around the world. Here, we investigate the medical literature to identify whether a ketogenic diet, which is high in fat and low in carbohydrate, can improve symptoms of diabetes. Continue reading
During the holiday season, many of us tend to pack on extra fat. However, research has discovered that not all body fat is equal. In fact, some types of fat are beneficial. Here, I describe three types of fat – white, brown and beige – and explain their effects on the body. Continue reading
A recent press release about a study at the University of Melbourne reads “Diabetes expert warns paleo diet is dangerous and increases weight gain.” The headline is based on a study by Dr. Andrikopoulos at the University of Melbourne. Being in my area of research (effects of diet in mice), I looked into this study and was surprised by the misleading nature of the press release. Continue reading
A study by the U.S. Army Research Institute of Environmental Medicine found that increasing protein consumption beyond the recommended dietary allowance (RDA) during weight loss can reduce lean body mass loss, while maintaining overall weight loss. Continue reading
A study published on March 7, 2013 in the journal BMC Medicine found that consumption of processed meat is linked to an increase in all-cause mortality. Interestingly, red meat and poultry were not associated with increased risk. The lowest rates of mortality were to individuals who consumed a low to moderate amounts of meat. Continue reading
During my graduate studies, I realized there was a disconnect between the latest scientific knowledge in the fields of nutrition and genetics and the typical dietary advice. An often over-looked but critical role as a scientist is to inform the public, who fund our research. To narrow the gap between the “ivory tower” of academic science and the public, I began this website in 2011. Thanks for reading!