Evidence-informed articles that turn complex nutrition topics into practical knowledge you can use every day.
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September 3, 2024
A scientific approach helps distinguish between well-substantiated findings, preliminary conclusions, and mere conjecture. Finding a single study is not enough—the quality of the evidence, its proper interpretation, and...
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August 25, 2026
Autophagy is one of the fundamental mechanisms through which the cell continuously maintains its internal environment in order. The name comes from the Greek words autos (self) and phagein (to eat) and can be loosely tra...
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September 3, 2024
Imagine going shopping with the desire to purchase genuinely healthy foods that will form the foundation of your daily eating. You wander through the supermarket, eyeing the shelves and pondering whether the bread, pasta...
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September 3, 2024
Working effectively with this first rule, which creates the gateway to the proper understanding of the Optimal Functioning Zone (OFZ), is greatly aided by specific values. Most of the Western world tends to evaluate diet...
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September 3, 2024
Carbohydrates provide the body with quickly usable energy (1 gram of carbohydrates contains 17.63 kJ = approx. 4 kcal). Depending on their composition, the speed at which energy is released from them in the body varies (...
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September 3, 2024
Fiber is factually a part of the carbohydrate group. There are two basic types of fiber (found in plants): Soluble: It is composed of components of plant cells that swell in water (= it is hygroscopic). In the lar...
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September 3, 2024
Fats, along with proteins and carbohydrates, are the fundamental building blocks of our body. They perform a number of essential functions: they are solvents for vitamins A, D, E, K, they are essential for the...
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September 3, 2024
Water is chemically defined as H2O. In practice, we only encounter such water in its distilled form, which is not intended for regular consumption. We talk about drinking water (meaning its long-term safe intake) at the...
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September 3, 2024
Vitamins are substances that we must obtain through food because the human body is unable to produce them by itself (higher animals lost the ability to synthesize these substances during their development when mutation...
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September 3, 2024
Minerals are present in the body in only small quantities — they make up approximately 4 percent of body weight. These inorganic substances are essential for a variety of life processes, being, for example, an integr...
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September 3, 2024
Phytonutrients, often referred to as phytochemicals, are compounds found in various plants. In terms of categorization, they are a specific group because they do not include vitamins, minerals, fatty acids, starch, or fi...
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September 3, 2024
The foods we eat have, among other things, the ability to trigger what is known as the glycemic response in the body. This means that after food consumption, the pancreas reacts by producing a certain amount of the hormo...
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September 3, 2024
Every food we have the opportunity to eat must be processed by the digestive tract. Individual nutrients are metabolized, and this whole process requires a certain amount of energy, time, and effort from the digestive sy...
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September 3, 2024
One of the interesting properties of food, which has been utilized by some Eastern cultures for thousands of years and is very slowly making its way into modern scientific awareness, is their thermal effect on the organi...
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September 3, 2024
One of the very particular characteristics of diet, which the Western part of the population finds difficult to understand and perceive, and modern science turns its back on, stems from the East Asian perception of reali...
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September 3, 2024
The functioning of bodily cells, tissues, organs, or entire systems is always influenced by the quality of the acid-base balance of the internal environment. Once such a balance is disrupted (in absolute values or at the...
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September 3, 2024
In the vast majority of cases, we consume foods in a certain processed way—either technologically as part of their processing and production, or directly in the kitchen when cooking. This changes the structure of the f...
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September 3, 2024
One of the primary causes of overweight or type 2 diabetes is considered to be the high consumption of simple sugars or carbohydrates with a high glycemic index and load. In practical terms, most people interested in rat...
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September 3, 2024
In the last few decades, it has become a tradition to fortify foods with various components. The aim is to increase the content of essential nutrients – most commonly vitamins, minerals, antioxidants, fiber, or proteins....
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September 3, 2024
Currently, in developed countries, approximately one-third of adults use dietary supplements. The tremendous interest in this category of products began in the 1990s, and the number of consumers is continually increasing...
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