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Testosterone, Sugar, and Obesity

Testosterone is an anabolic steroid synthesized from cholesterol, which is metabolized into pregnenolone and then into androstenediol or androstenedione; precursors to testosterone.1 Testosterone is responsible for maintaining function of several systems to include the immune system (lowers inflammation), neurological system (improves cognitive function), musculoskeletal system (maintains muscle mass), and aspects of the circulatory system (improves […]

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Protein and Satiety

In this author’s last several posts, underlying factors behind obesity and metabolic syndrome were considered to include reductions in physical activity, overconsumption of ultra-processed foods and drinks (UPFDs) and their relationships to addiction. The terms satiety and satiation are widely used to facilitate comprehension and research involving appetite control.1Satiation can be defined as processes and […]

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Sugar Substitutes, Satiety, and Blood Biomarkers

Hyperpalatable foods and sweetened drinks are heavily overconsumed in industrialized nations, and such manufactured items are thought to contribute to obesity and type 2 diabetes (T2D).1 Reduction in ultra-processed food and drink (UPFD) consumption is critical in the management of said metabolic disorders, and methods that slowly ween individuals off of such foods/drinks is likely […]

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Exploring Food Addiction

Food addiction was first described as a combination of substance based and behavioral addiction concepts associated with a strong craving or desire to eat a specific food.1 Currently, food addiction can be described as a substance use disorder with symptoms to include progressive use, withdrawal avoidance, failed attempts to cut back, unintended use, missed life […]

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Food Flavouring and Health Risks

Processed foods use a myriad of techniques to enhance visual appeal, ease of consumption, aroma, texture, temperature, viscosity, and taste.1 In addition to the natural flavors found within foods that are processed, additional chemical flavorings (CFs) are added to enhance the taste and experience of said foods. However, such additional flavorings can carry risk both […]

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Obesity and Health; An Anthropological Perspective

Obesity is not only a disease, but an epidemic driven by hormones, behavior, genetics, as well as bacteria, physiology, pathogenic pathways, and culture.1 Obesity has continued to extend its grip reaching Asia, the Near and Middle East, Western Pacific regions, and Sub-Saharan Africa.2 Modern day living is considerably different from Homo sapiens 10,000 years ago, […]

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Inactivity, Addictive Foods, and How They Drive Obesity

Obesity is a mounting public health issue, which has tripled in growth over the past 40 years, and is among the biggest preventable deaths worldwide.1 Obesity can be defined as men who exceed 25% body fat, and women who surpass 35% body fat; measures that apply to 72% of males and 64% of females in […]

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Whole Food, Low-Carbohydrate Diets; Are They Feasible?

Childhood obesity is considered the greatest public health challenge to date, according to Zinn et al.1 Furthermore, obesity in said age group has increased to more than double over a 30-year period, worldwide, and continues to escalate.1(1) Such unsettling truths have placed children at a higher risk of developing metabolic disorders as adults, behooving nutritionists […]

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Processed Food: Definition and Health Consequences

In Canada, the fifth highest ranking country for obesity, 1 in 4 adults are now obese; a ratio that constitutes 25% of the population, and one that has doubled since 1978.1,2Such an epidemic and condition is also a known risk factor for some cancers, cardiovascular disease, musculoskeletal disorders, and diabetes.2(331)Thus, considering causes of obesity is […]

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Exploring the Value of Whole Foods

A whole foods paradigm might be thought of as a conscientious distinction and way of eating from that of processed food purchases and consumption. Whole foods can be defined as plant and animal foods that are raised and nourished from their natural environments, while remaining in their original forms, and consumed unaltered.1 Conversely, processed foods […]

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