JDU

UofG

[JDU @Jared_Underw00d]

From a trail that was used to test the efficacy of the ketogenic diet on children with epilepsy. Data suggest that children that participated in the ketogenic diet had a greater than 90% reduction on seizures. Side effects were constipation and lack of energy. @UofGFoodProf #Neal

[JDU @Jared_Underw00d]

@JagexSupport My account Jerry229 has been banned for macroing major but I have not used the account since February 2019. I suspect the account was hacked. Please help.Thanks

[Daniel Dibucchianico @DDibucchianico]

@mynostrum Resveratrol, a component found in red wine, activates the SIRT1 protein which decreases glucose levels and improves insulin sensitivity. Enhanced SIRT1 also improves exercise tolerance and lowers the body weight, resulting in an extended lifespan. @UofGFoodProf #Food2150 #Elliot

[Ian St.Pierre @IanStPierre5]

@ElshofJordan @UofGFoodProf Most breakfast cereals are fortified with folic acid, which has proven to have certain health benefits. However, it has also shown to increase the risk of prostate cancer due to its role in cell division. Begone, B9! #MakeCerealGreatAgain @UofGFoodProf #Figueiredo #Food2150

[J. R. Matthew Renwick @JohnRenwickk]

@Jared_Underw00d @UofGFoodProf The ketogenic diet is used as a treatment for drug-resistant childhood epilepsy. Did you know that high fat and restricted carbohydrate content of the diet mimics the biochemical response to starvation. Thus, ketone bodies become the main fuel for the brain. #Assignment #Neal

[Daniel Dibucchianico @DDibucchianico]

@UofGFoodProf Lactate metabolism is extremely important in the ripening of surface mould-ripened cheeses. After the manufacturing, the surface of these cheeses becomes colonized by secondary microorganisms such as Geotrichum candidum. @UofGFoodProf #Food2150 #McSweeney #assignment

[J. R. Matthew Renwick @JohnRenwickk]

@Gillian99816568 @ReganSissons @JoshPaolin @UofGFoodProf I would agree Gillian. Additionally, The Institute of Medicine determined that there is no safe level of consumption of industrial trans fats from partially hydrogenated oils. Also, trans fats are shown to negatively affect a diverse range of CVD risk factors. #Liu #Assignemnt

[Gillian Nicholls @Gillian99816568]

@ReganSissons @JoshPaolin @UofGFoodProf This article talks about the confusion that consumers feel from dietary recommendations given to them regarding nutrients, types of foods and other patterns. Would these not all work best when considering an individuals personalized nutrition as well? @UofGFodProf #Liu #Food2150

[Peter Ruberto @RubertoPeter]

@IanStPierre5 @UofGFoodProf Are you at risk for cardiovascular disease? If so, reducing the amount of dietary saturated fats you consume and partially replacing them with unsaturated fats is important. However, which unsaturated fats are the most beneficial is still unclear. #Food2150 #Hooper @UofGFoodProf

[JDU @Jared_Underw00d]

@JoshPaolin @UofGFoodProf Study's show that replacing saturated fats with carbohydrates has no benefit on cardio vascular risk. While substituting polyunsaturated fats for either saturated fat or carbohydrates will reduce cardio vascular disease risk. #liu @UofGFoodProf #assignment

[Ian St.Pierre @IanStPierre5]

Simple dietary changes can have enormous long-term health benefits. Trials suggest a reduction of saturate fat intake could decrease the risk of cardiovascular events by 17%! Consider a replacement of polyunsaturated fats. Your heart will thank you.@UofGFoodProf #Hooper #Food2150

[Heather Chen @Heatherac3698]

Fatty acids from vegetable fats that have greater than 18 carbons are almost exclusively esterified at the sn1 and sn3 positions. As a result the sn2 positions will usually be a oleic, linoleic or linolenic acid. #food2150 @UofGFoodProf #Mattson

[J. R. Matthew Renwick @JohnRenwickk]

@DDibucchianico @JakeSchoonjans @tractorbuff @UofGFoodProf Right on Daniel! In addition, starch is a unique component of barley grain that gives physical properties to food products. However, barley also contains high contents of protein and β‐glucan which helps to increase its high nutritional value #Gupta #Assignment #Food2150

[Daniel Dibucchianico @DDibucchianico]

@JakeSchoonjans @tractorbuff @UofGFoodProf The greatest use of barley worldwide is for malting purposes, most predominately in the brewing industry. However, barley is becoming more popular in the human diet because it is wholesome, readily available, and relatively inexpensive. @UofGFoodProf #Food2150 #Gupta #assignment

[Ian St.Pierre @IanStPierre5]

@Nicole78364528 @UofGFoodProf The nutritional, physical and chemical properties of lipids are determined by their structure. Chemical and enzymatic interesterification are means of structural modification to alter lipid bioaccessiblity, melting point and absorption. @UofGFoodProf #Thilakarathna #Food2150

[Rachel Tunis @TunisRachel]

@ElshofJordan @UofGFoodProf Nucleation is a critical process! In a cocoa butter crystal network, the degree of filling of crystalline mass is highly dependent on the nucleation rate. This degree of spatial filling strongly influences the mechanical properties of the fat! #Food2150 #Marangoni @UofGFoodProf

[Sarah Vangalen @sarah_vangalen]

Research suggests that a low copy number of the salivary amylase gene is associated with increased body mass index (BMI) and obesity risk. Does this mean that individuals may have a higher risk of developing obesity based on their genome? @UofGFoodProf #Food2150 #Falchi

[Gillian Nicholls @Gillian99816568]

@laurenkimsa @sarah_vangalen @UofGFoodProf #Falchi found the first genetic link between carbohydrate metabolism and BMI! Decreased copy numbers in AMY1 gene was shown to be associated with increased BMI and risk of obesity! So the question is, how much does our genome actually influence our BMI?? #Food2150 @UofGFoodProf

[JDU @Jared_Underw00d]

@UofGFoodProf Infants that were fed natural lards, were able to absorb on average 6x more fatty acids then infants that were fed randomized lards. This is from the greater absorption of palmitic acid due to the greater content of 2-monopalmitin.What else could this be from?@UofGFoodProf #Filer