by Dr. Gabe Mirkin | May 12, 2013 | Nutrition
Note: I wrote this report in 2002, when Dr. Wrangham first published his thoughts on the connection between cooking and evolution. He has since written a fascinating book explaining and supporting his theories: Catching Fire: How Cooking Made Us Human . Highly...
by Dr. Gabe Mirkin | May 12, 2013 | Nutrition
Acrylamide belongs to a class of chemicals that form advanced glycation end products, also known by their first letters as AGEs. They are a group of molecules that are formed when sugar attaches on protein when starchy foods such as potatoes and grains are cooked in...
by Dr. Gabe Mirkin | May 12, 2013 | Nutrition
Advertisements for products such as coral calcium or alkaline water claim that they will neutralize acid in your bloodstream, but eating calcium or drinking alkaline water does not affect blood acidity. You should not believe that it matters whether foods are acidic...
by Dr. Gabe Mirkin | May 12, 2013 | Nutrition
Phytochemicals are substances found in plants that have been identified by researchers as beneficial to humans. We have identified only a few of the thousands of phytochemicals, and we do not fully understand how they work. Here are a few that have been linked to...
by Dr. Gabe Mirkin | May 12, 2013 | Nutrition
When the label says “Whole Grain Bread”, does that mean it’s healthful? How can you tell if a food is made from whole grains or refined grains? It’s not always easy, but here are a few tips. Remember that the germ of a grain seed will go rancid...
by Dr. Gabe Mirkin | May 12, 2013 | Nutrition
When grains are processed into flour or cereals, the primary concern is loss of nutrients. However, if you grind your own grains or use products that are made from the whole grain without discarding anything, you get all or most of the nutrients of the original grain....
