A leading obesity researcher, G. A. Bray, has written his analysis of Gary Taubes's book Good Calories, Bad Calories in the current issue of the journal Obesity Reviews.
I previously wrote about the Taubes book, and Taubes generously answered questions on this site.
Bray admits that the book "has much useful information and is... Read more
Animals lick their wounds. Why? No one is sure.
People have been told for years not to lick wounds because the mouth is filled with bacteria, so the experts told us that licking a wound would be the worst possible thing we could do.
Now researchers have discovered a compound in saliva that speeds up healing. The compound is... Read more
[Humor]
The advice we get from our doctors usually makes medical sense. But following it is not easy.
You know: Eat less. Exercise more. Stick yourself with needles. Hey, that's no fun.
On the other hand, the advice we get from Quack Gretchen, MD (no relation, of course) usually makes no sense whatsoever. But at least... Read more
Imagine that your last hemoglobin A1c result was 5.9. Now it's time for a new test, and the results show that your A1c is 6.1. Does this mean your control has gotten a lot worse?
Not necessarily.
We have to remember that all these lab tests we get are subject to all kinds of errors. First, they're performed by human beings, and all... Read more
Pasta is sometimes referred to as a low-glycemic-index (GI) or medium-GI food because the GI of many pastas are in the 40s or 50s, much lower than the GI of white bread or rice cakes.
By way of comparison, the GI of sucrose (table sugar) is about 60, the GI of white bread is about 70, and the GI of white rice is about 65.
The glycemic index is... Read more
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