J. R. Matthew Renwick

PhD student at McMaster University

[Jem Arnold @jem_arnold]

Or, as others have demonstrated more robustly and bluntly: "there is not strong evidence supporting the existence of VO2max trainability across single interventions."
https://t.co/jNcgLknO5v

[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

[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

[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

[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

[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

[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

[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

[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

[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

[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

[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

[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

[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

[J. R. Matthew Renwick @JohnRenwickk]

@nicklepichouron @UofGFoodProf @SimplotCompany This is very interesting Nick! #Rommens also found that when the StAs1 and StAs2 genes were silenced, accumulation of free asparagine in potato tubers decreased by 95%. This is because asparagine plays an important role in nitrogen assimilation and storage. #assignment #Food2150

[J. R. Matthew Renwick @JohnRenwickk]

@nicklepichouron @UofGFoodProf @SimplotCompany This is very interesting Nick! #Rommens also found that when the StAs1 and StAs2 genes were silenced, accumulation of free asparagine in potato tubers decreased by 95%. This is because asparagine plays an important role in nitrogen assimilation and storage. #assignment #Food2150

[Gillian Nicholls @Gillian99816568]

@laurenkimsa @e_robins_ @UofGFoodProf It's crazy to think that the endocrinology of our taste buds can impact obesity levels in individuals. #Calvo discussed that obesity can also arise from the hormones involved from our taste receptors in the gut, pancreas and brain - not just taste buds. @UofGFoodProf #Food2150

[sarah milinkovich @sarahmilink]

Tonight while munching on your sugary, salty, energy dense Halloween candy, remember that the amount you eat is proportional to the level your body will crave that taste. In turn this makes your body dislike the taste of healthy foods even more @UofGFoodProf #Food2150 #Breslin