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I realize my blogging has been lagging lately due to spending an inordinate amount of time on my thesis. Unless you guys want to learn about the starch and fructan content as well as the ORAC value and free phenolic content of hard red spring wheat grown in different soils, under different conditions with different amounts of nitrogen added? Any takers? Didn’t think so.
Doing research has certainly been enlightening, and doing research on ORAC values has definitely been eye-opening. I can tell you first-hand that it is not a great measure of the antioxidant capacity of food. This is mainly because the procedure is just so sensitive! It is incredibly dependent on the skill of the technician, and the temperature of the plates that it can be highly variable. The take home point is that while ORAC is nice, it is just one facet of the story of a food’s worth and only one measure of it’s antioxidant abilities.
I can also tell you that while I have enjoyed my time in the lab (for the most part), being a researcher is not my cup of tea. I prefer to work with people and teach them how to change their lives and reach their goals rather than measuring the moisture content of wheat, no matter how exciting that is! Note the sarcasm.
I promise to continue to provide as much kick-ass content as I can, it just might be less often than it had been for a little while. Please bear with me.
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