Search results for vegetarian

“While animal-derived protein has the advantage of containing more amino acids that promote hypertrophy – particularly leucine – research suggests that plant-based proteins can be more viable for supporting muscle than previously thought.”

“Luc van Loon says that vegans and vegetarians can compensate for a lower quality of plant-based protein in a few ways: Supplement with plant-based protein sources (isolates or concentrates) like pea or soy protein. Consume a higher total _quantity of protein.”

“The Mediterranean diet pattern is rich in micronutrient-dense foods such as vegetables, fish, and olive oil and has been shown to reduce the risk of cardiovascular disease and other major causes of death.”

“In this Aliquot, we share a variety of segments from different interviews covering some of the unconventional effects of omega-3 fatty acids and how to overcome some of the roadblocks to obtaining these effects.”

Dr. Rhonda Patrick reviews the evidence for nattokinase, how oat beta-glucans may aid with PFAS excretion, and HRT for APOE4 carriers.

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

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

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

“In this first episode of the Aliquot podcast, Rhonda discusses topics such as her pre-pregnancy diet, exercise, and sleep; which supplements she included and avoided during pregnancy; the benefits of omega-3s and risk from mercury-containing fish; and nutrition for infants and toddlers that may positively influence brain development.”

“Unique qualities of the marine omega-3 fatty acids EPA and DHA There are several omega-3 fatty acids, but the ones that have the greatest relevance for human health are the two identified in the Inuit's blood – EPA and DHA – as well as alpha-linolenic acid (ALA), which is found in a wide variety of seeds, nuts, and their oils.”