by Martin MacDonald WHY NITROGEN? For the last couple of years, an exam question I have set my undergraduates is ‘How do proteins differ chemically from lipids and carbohydrates?’ The answer is: While carbohydrates and fat contain Carbon, Hydrogen and Oxygen, proteins also contain nitrogen. For this reason, we can use measures of nitrogen in [...]
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Earlier this month the International Society of Sports Nutrition released a position statement on nutrient timing to ‘enhance recovery and tissue repair following high-volume exercise, augmented muscle protein synthesis and improve mood states.’ They came up with eight key points, here is a summary of these points with a few comments of my own. [...]
by Martin MacDonald Created in 1980, the glycemic index (GI) is a measure of the ability of carbohydrate in a food to raise blood glucose levels. The 'reference food' to which all other foods are measured against is pure glucose. Some reference tables actually use white bread as the reference food which can cause considerable [...]
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