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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

#141 – AMA #18: Deep dive: sugar and sugar substitutes

“Is glucose a sugar? Yes. Is fructose a sugar? Yes. Are they the same? Not even close.” —Peter Attia

Nutritional biochemistry

#140 – Gerald Shulman, M.D., Ph.D.: A masterclass on insulin resistance—molecular mechanisms and clinical implications

“If we can understand insulin resistance, then that’s going to be the best way to fix diabetes, heart disease,. . .fatty liver disease, and slow down cancers.” — Gerald Shulman

Nutritional biochemistry

Replacing sugar with allulose

Allulose is on the top of my sweetener preference list for both objective and subjective reasons.

Nutritional biochemistry

#136 – AMA #17: Body composition methods tour de force, insulin resistance, and Topo Chico

“Skeletal muscles are the greatest reservoir that you have for glucose disposal.” —Peter Attia

Nutritional biochemistry

Topo Chico

Am I going to throw out my current stockpile of Topo Chico?

Nutritional biochemistry

#124 – AMA #15: Real-world case studies—metabolic dysregulation, low testosterone, menopause, and more

As a follow up to AMA #14 where Peter explained his framework for analyzing labs, this “Ask Me Anything” (AMA)…

Nutritional biochemistry

Breakfast: a legacy of cereal…and sin?

Where did the idea of eating sugar-coated grains soaked in milk for breakfast come from?

Nutritional biochemistry

The red meat and plant-based recommendation wars

Does reducing meat consumption improve health?

Nutritional biochemistry

#94 – Mark Hyman, M.D.: The impact of the food system on our health and the environment

If we were eating what the government actually funded in agricultural supports, we’d be having a giant corn fritter, deep fried in soybean oil. And it’s like, that’s not exactly what we should be eating.” —Mark Hyman

Nutritional biochemistry

Qualy #102 – Is the food industry still saying that all calories contribute equally to adiposity and insulin resistance?

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

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