Tag

Fats – omega-3

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

Cholesterol

#24 – Tom Dayspring, M.D., FACP, FNLA – Part V of V: Lp(a), inflammation, oxLDL, remnants, and more

“Use the correct terminology with everything.” –Tom Dayspring

Cholesterol

#23 – Tom Dayspring, M.D., FACP, FNLA – Part IV of V: statins, ezetimibe, PCSK9 inhibitors, niacin, cholesterol and the brain

“This is what it ultimately comes down to – and it’s the way you practice – you’ve got to individualize everything.” –Tom Dayspring

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.

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