Search results for autism

“The bar was formulated to be moderate in calories (107 kcal/≈25 g bar), but nutrient dense, with a polyphenolic-rich matrix of fruit, walnuts, and non-alkali-processed dark chocolate, supplemental vitamins, minerals, docosahexaenoic acid (DHA), a blend of insoluble and soluble fibers, protein, and glutamine.”

“The carnivore community is in error. Despite the overwhelming evidence demonstrating the beneficial health effects of isothiocyanates, some anti-nutritional effects of isothiocyanates have been reported.”

“L-theanine had the clearest human signal in her review: trials included boys with autism, middle-aged adults taking 200 to 900 milligrams per day, and small open-label work in people with depression or schizophrenia.”

Dr. Rhonda Patrick discusses silicone safety, grounding, pentadecanoic acid, and the potential benefits of olive leaf extract and peptides.

Dr. Rhonda Patrick discusses supplement timing, exercise timing, supplements in older adults, folic acid vs. folate, and hydrogen-rich water.

“Robust scientific evidence indicates that consuming a plant-rich diet that provides vitamins, minerals, fiber, and phytochemicals is healthier than consuming an all-meat diet. In this clip, Dr. Jed Fahey rebuts popular claims that an all-meat diet is healthful.”

“Dr. Rhonda Patrick visits the Kevin Rose Show to discuss metformin, magnesium L-threonate, fish oil and brain health, sulforaphane, goitrogenic activity of isothiocyanates, sauna, and more. Subscribe to the Kevin Rose Show on iTunes. Learn more about Kevin Rose @kevinrose on Twitter. KevinRose.com. The Kevin Rose Show on iTunes. Foundation by True Ventures.”

Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.

“Using containers intended for hot food, replacing badly worn plastic utensils, avoiding overheating damaged nonstick cookware, and choosing reusable drinkware are low-burden ways to reduce avoidable contact.”

“Advanced glycation end-products, or AGEs for short, are created when the sugars, amino acids, and fats in food encounter heat. AGEs also form in the body during normal glucose metabolism. However, if high levels of AGEs accumulate in the tissues and blood, they can become pathogenic.”