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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

What I actually eat, part II – “IFIK” (circa Q3 2012)

Note to readers: This post was written in September of 2012.  PLEASE do not ask me why I eat ‘this’ or why I don’t eat ‘that’ — as what is shown here does not necessarily reflect what or how I eat today (or more importantly, how you should eat).  My diet evolves constantly, due to…

Nutritional biochemistry

Hey Peter, what does your daughter eat?

If there’s one question I get asked often, it’s this one.  And I understand why.  Anyone who knows me, and knows how obsessed I am with everything I do, knows there is one thing on earth I cherish more than anything else – my daughter.

Nutritional biochemistry

What does lower back pain have in common with low carb eating?

Strange question, huh? Before you get too excited, I’m not about to tell you that a low carbohydrate diet is a remedy for back pain.  Instead, I am going to explain a remarkably parallel experience I’ve had. I never made the connection until this week when a reader asked an unrelated question about lower back…

Nutritional biochemistry

How do some cultures stay lean while still consuming high amounts of carbohydrates?

Many of you have asked this question over the past few months, and I’m sure many more of you have at least contemplated this question at some point.  I know I did.

Nutritional biochemistry

Gravity and insulin: the dynamic duo

Last week I wrote about how carbohydrates are effectively a performance-enhancing substance, at least for certain performances in certain people.  I received many great questions, including some challenging this suggestion, which really pleases me because it demonstrates folks are thinking about tradeoffs and questioning everything.

Nutritional biochemistry

What do anabolic steroids, EPO, and carbohydrates have in common?

Before getting to this week’s post, if anyone didn’t see the 60 Minutes segment on Sunday about the toxicity of sugar, here is a link to it.  I was pleasantly surprised by what they were able to convey with such time constraints.  In addition to the great work by Dr. Lustig, the very short segment…

Nutritional biochemistry

How do you make that ice cream you keep talking about?

By popular demand: The Peter Attia Ice Cream.

Nutritional biochemistry

Do calories matter?

In a word, yes.  But, technically this is the wrong question.

Nutritional biochemistry

Why Weight Watchers is actually a low carb diet

Invariably I get asked the question, “If carbohydrates are so bad, why did [so-and-so] lose weight on the [such-and-such] diet?”, where “such-and-such” diet is not a “low-carb” diet. Obviously, this is an important question and a pretty complex one.

Nutritional biochemistry

How can carbohydrate restriction be healthy if it means limiting “natural foods” like fruits and vegetables?

This week I’d like to tackle one of the most important questions that I get asked.  However, before getting to the question, I think it’s worth investing a few minutes to frame this discussion around a theme tightly linked to it — sugar.

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