Listed below are total protein, essential amino acids, branched chain amino acids, and arginine content for quinoa, oats, corn, millet, barley, brown rice and potato. The values provided are for 100 calories, for each respective grain. Let’s ask some questions: 1. Is there a difference in protein content among these […]

The media often tells us that dark chocolate is “healthier” than milk chocolate because of its high antioxidant content. Yes, this is true: dark chocolate contains more than four times the amount of antioxidants than milk chocolate (~200 Units/gram vs. ~45 Units/gram; Miller et al. 2006): However, as shown below, what […]

Crispy, brown toast and grill marks on your chicken, fish or beef both contain elevated amounts of Advanced Glycation End (AGE) Products, a group of molecules formed during high temperature cooking (greater than 250ºF; i.e. frying, grilling, roasting, baking). In a previous article ( I wrote about the adverse health […]

In an earlier article I wrote about how cooking foods at a high temperature (greater than 250ºF, including frying, baking, roasting and grilling) produces the neurotoxic and carcinogenic compound, acrylamide ( However, the adverse effects acrylamide that I discussed were solely based on rodent studies. In this follow-up article, I’ll […]

The main drawback to optimal health if you eat store-bought chocolate is that cacao beans are roasted, thereby increasing the concentration of the carcinogen, acrylamide ( Besides eating homemade chocolate made from raw cacao beans (, are there any health benefits to drinking raw cacao? The answer is yes, and it comes […]

Do you eat protein bars and think that they’re a great protein source? Sure, they are. But is there a healthier way to get that protein into your diet? In Table 1 I compared the macronutrient composition and, dietary fiber, sodium and potassium content of 2 popular protein bars, Met-Rx and Pure […]