Because it is hard to understand how much someone is eating based on self-reports, there is interest in the research community to identify and use
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Continuing in my trend of reviewing diet assessment methods, today I am reviewing an article written by Dr. Sharon Kirkpatrick. Dr. Kirkpatrick is a World-Class
I will be giving a talk for the Canadian Nutrition Society about tips and tricks for interpreting peer-reviewed literature for clinicians. So hang on to
This isn’t directly related to nutrition, but this question has come my way, so I am happy to talk about it. This question comes up
In one of my previous posts, I talked about Vitamin K and calcification. It got me wondering, what about my patient’s on blood thinners? I
When I was doing the research for my previous post on phosphorus bioavailability in plant foods, I came across this article and thought it would
Is the bioavailability of micronutrients in plants foods equal? Is the phosphorus bioavailability lower in all plant foods? Or does the level of processing matter?
It is not uncommon to see “modified” or “resistant” starch listed on food labels, but do those starches contain phosphorus? The easy answer – sometimes
A colleague of mine brought this question to my attention. She had a patient who was asking if they should take Vitamin K. I admit
Based on research I did in my PhD potassium sorbate is the most common potassium based additive. In fact, it accounted for almost 50% of