NUTRITION AND METABOLISM

Weighing the evidence between the health benefits of a high-protein diet and a protein-restricted diet.

Be fit or long-lived? Can we be both fit and long-lived?

“Survival of the fittest” is one of the core concepts of evolution, which means an organism that is fitter (stronger) has a better chance of successful mating and reproducing. In pure nature, the purpose of life is to reproduce, ensuring the continuity of the species. That is probably why…


Implications for food R&D and meal planning.

Protein is long known to be the most satiating macronutrient when compared with the same calories of carbohydrates, fat, and alcohol. …


How does diet, exercise, and protein intake mitigate the risk of losing lean mass?

Body weight loss is typically achieved via dieting, and very little meaningful weight loss is achieved via exercise alone. Generally, weight loss composition is 3 quarter fat mass and 1 quarter fat-free mass. Fat-free mass is usually an indicator of lean mass.

Middle-age is the time when the prevalence of…


Actively dividing cells.

Discussing some hypotheses we know in 2021.

The Warburg effect explains that cancer cells have a higher rate of glucose uptake than non-cancerous cells, via a process known as aerobic glycolysis. This phenomenon was described by Otto Warburg in 1956.

In cancer cells, aerobic glycolysis results in glucose being metabolised into carbon compounds to build cellular substances…


It is scientifically a protein replacement rather than a meat replacement.

Food technologists have placed plenty of effort in mimicking the texture, appearance, taste and aroma of meat, tapping into the flexitarians market. These food properties can be modified by experimenting with various mixtures of plant proteins, extrusion methods, heating methods, and importantly, additives.

Consequently, the food chemical profile is very…


Focusing on affordability, protein content, protein source, sodium content, and other additives.

The types of mock meat available in the market are constantly evolving. If you think mock meat is a new phenomenon, check the history here. Ancient Chinese have been making mock meat from seitan (wheat gluten). …


Personal Experience

My disappointment with the marketing model, making wellness a rather “toxic” phenomenon.

Supplements.

When people asked what I studied at the university, I replied, “Nutrition”. Many of them immediately respond by saying this is a “multimillion-dollar industry” that has huge business potential. I reckon they are referring to businesses that sell nutrition supplements.

As a nutrition scientist myself, we don’t make a lot…


Whey protein improves blood glucose in the short term, but we cannot prescribe whey protein just yet.

Dairy and whey protein

Dairy is a part of a healthy diet in most populations. The Dietary Guidelines for Americans recommended 3 servings of dairy per day, including milk, yoghurt, and cheese.

In 2012, the American Diabetes Association (ADA) and the European Association for the Study of Diabetes (EASD) agreed that low-fat dairy products…


Effects of pan-fried vs sous-vide cooking on beef’s fat oxidation and protein digestion.

Sous Vide.

What is sous-vide?

Sous-vide (pronounced sue-veed, means “under vacuum” in French) cooking has gained popularity in recent years. The cooking method involves putting your meat in a sealable bag, can be either vacuumed or not, then immerse the sealable bag into a water bath for a few hours. …


Protein quality score does not inform the effects of protein on cardiometabolic health — a significant health burden in the developed world.

Plant proteins.

Protein Quality Based on Bioavailability

How is protein traditionally classified?

Protein is traditionally classified based on its bioavailability, which means a “good quality” protein must be:

  • easily digested, absorbed, and utilised by our cells
  • containing a range of essentials amino acids (the amino acids that the human body cannot make), in a balanced proportion

According to this classification, dairy is…

JJ Lim, BSc (Hons)

Registered Nutritionist NZ | PhD Researcher | Clinical Nutrition | jjlin94@gmail.com

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