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Nutritional biochemistry

Learn more about nutritional biochemistry, including metabolic pathways, fuel partitioning, mitochondrial metabolism, and relationships between diet, health, and disease.

Nutritional biochemistry

Qualy #73 – How can we change the food system when 10 companies control almost 90 percent of the calories we consume in the US?

Today’s episode of The Qualys is from podcast #14 – Robert Lustig, M.D., M.S.L.: fructose, processed food, NAFLD, and changing the food system.

Nutritional biochemistry

#83 – Bill Harris, Ph.D.: Omega-3 fatty acids

“I don’t think [omega-6] is the evil that people think it is. The problem is that we need to get more EPA and DHA in our diet, not necessarily get all hung up on omega-6.” — Bill Harris

Nutritional biochemistry

Qualy #69 – Advice to parents and kids for creating a sustainable environment that’s going to prevent them from running into metabolic problems

Today’s episode of The Qualys is from podcast #14 – Robert Lustig, M.D., M.S.L.: fructose, processed food, NAFLD, and changing the food system.

Nutritional biochemistry

Qualy #1 – What are Peter’s thoughts on alcohol consumption and health?

Today’s episode of The Qualys is from podcast #04 – AMA #1: alcohol, best lab tests, wearables, finding the right doc, racing, and more.

Nutritional biochemistry

Cortisol and cross-pollination

Cortisol is a hormone I’ve been paying a lot more attention to of late.

Nutritional biochemistry

European Vacation

I know I’m not alone in sensing this, as I’ve had this discussion with at least a dozen friends over the past few years. There is something fundamentally different about food in Europe, when compared to the food in North America. Yes, there are the obvious differences—in Europe the portions seem smaller, they seem to…

Nutritional biochemistry

#46 – Chris Masterjohn, Ph.D.: Navigating the many pathways to health and disease – NAD and sirtuins, methylation, MTHFR and COMT, choline deficiency and NAFLD, TMAO, creatine and more

“People are gonna make a decision to. . . either wait 10 or 20 years until we know something better, or you take the position that you’re going to tinker. And if you’re going to tinker, you’re a lot more successful if you have a working model of what’s going on than if you don’t.” —Chris Masterjohn

Nutritional biochemistry

#33 – Rudy Leibel, M.D.: Finding the obesity gene and discovering leptin

“I’ve always felt that it was really somehow an enormous opportunity and a gift to be able to pursue this down to the level that I’ve been able to do in the past 30 years.” —Rudy Leibel

Nutritional biochemistry

#31 – Navdeep Chandel, Ph.D.: metabolism, mitochondria, and metformin in health and disease

“I pay more attention today to stress than anything else.” —Nav Chandel

Nutritional biochemistry

#14 – Robert Lustig, M.D., M.S.L.: fructose, processed food, NAFLD, and changing the food system

“Neurons like to be tickled, not bludgeoned.” —Rob Lustig

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