These recently published nutrigenomics studies reveal interesting information about how our genes affect the way we process food. Read on to learn more about the newest discoveries in nutrition.
You may have been told that once we reach middle age, our metabolism begins to slow, which is often to blame for struggles with weight gain around that time. Conversely, a recent study actually found that this is not the case and that metabolism was found to be relatively stable throughout adulthood. Interestingly, they found that infants burn calories 50% faster for their body size when compared to adults, which then levels out.
At the population level, metabolism is rather stable from 20-60 years old. The research suggests that metabolism doesn’t start to decline until after age 60. Even then, the decline is gradual at about 0.7% each year.
Most would expect that there would have been a slowdown around ages 35-45. Now, based on these recent findings, it seems weight gain may be attributed to changes in lifestyle and patterns in behaviors rather than a slowdown in metabolism. This likely means that our behaviors change with age and therefore modifying how we eat and move will continue to be an important part of weight management. You can read the full article here.
Have you ever tried cacao nibs? They may look and taste similar to chocolate, but they are actually quite different. Cacao nibs are simply small pieces of crushed cacao beans, that’s it! They are packed with fiber and in just one tablespoon there is two grams, which is the same amount as one small banana! They are also rich in antioxidants and magnesium.
You’ve Got Questions? We’ve Got Answers!
Q: Soybean oil is one of my top fats according to my GenoPalate results. However, I thought we were supposed to avoid Omega-6 fatty acids because of their role in increasing inflammation. Has recent research refuted that?
A: Great Question! Omega-6 fatty acids from vegetable oils and other sources are actually beneficial for the heart and body. The American Heart Association (AHA) recommends consuming more omega-3 fatty acids rather than limiting omega-6 fatty acids in order to improve the balance of omega-3 fats to omega-6 fats. Sources of omega-3 fatty acids are fatty fish, flax seeds, and walnuts.
Trends for Foodies
Discover the hottest trends in the food industry that affect the way we look at—and eat—food!
While it may be nothing new, the interest in adopting a plant-based diet continues to rise. While not everyone is ready to make the switch, many people are interested in the idea of a”flexitarian” diet. The concept of a “flexitarian” diet is that meat is not a regular part of the diet, but rather becomes something eaten only once in a while. This reduces the overall consumption of animal products, which in turn has been shown to be better for the environment and is appealing to many!
If you have ever triedokra, you know it’s notorious for its slimy texture. What you may not know is that it is actually packed with nutrients such as antioxidants, vitamins, and minerals! That slimy, goo-like substance, called mucilage, is responsible for many of okra’s health benefits, particularly its high soluble fiber content.
Each month, we will be highlighting a few seasonal recipes. Happy cooking!
With summer coming to an end and school starting back up, we wanted to share some great prep-ahead recipes for breakfast and snacks! This protein packed recipe would make a great snack or breakfast! Also, this recipe is a protein packed option for a grab-and-go breakfast.
Nutrition Analysis for 1 muffin:
Nutrition Analysis for 2 egg cups:
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