Green tea is effective at preventing cognitive decline

April 10, 2017

A cup of tea a day can keep dementia away, and this is especially so for those who are genetically predisposed to the debilitating disease.  The longitudinal study involving 957 Chinese seniors aged 55 years or older has found that regular consumption of tea lowers the risk of cognitive decline in the elderly by 50 percent, while APOE e4 gene carriers who are genetically at risk of developing Alzheimer’s disease may experience a reduction in cognitive impairment risk by as much as 86 percent.”

Dr. D.


Should you eat before or after exercising?

April 10, 2017

“After eating, adipose tissue “is busy responding to the meal and a bout of exercise at this time will not stimulate the same [beneficial] changes in adipose tissue. This means that exercise in a fasted state might provoke more favorable changes in adipose tissue, and this could be beneficial for health in the long term”.”  So make that McDonalds run after hitting the gym…

Dr. D.


Is it sugar or fat that is killing you?

April 4, 2017

A nice review for the layman from The New Yorker….and, no, it does not answer the question posed in the title…

Dr. D.


Grocery store tomato, why do you taste so bad?

March 24, 2017

Here’s the answer….and not surprisingly it involves lots of chemistry and biochemistry….

Dr. D.


Why tea and coffee are brewed differently

March 17, 2017

There are scientific reasons behind the varied approaches to brewing coffee and tea. Much of it boils down to the composition of the plant matter in question—the roasted and ground seeds of the coffee fruit on the one hand, and the processed and dried leaves of Camellia sinensis, or the tea plant, on the other—and the flavors, textures, and aromas we try to coax out of each.  This article will explain it all….more or less….

Dr. D.


The 5 second rule

March 16, 2017

Recently there was a study about the 5 second rule that showed it was false….here’s the other side of the coin

Dr. D.


Cocoa bean shortage? No problem….

March 9, 2017

“Chocolate lovers could soon have a harder time satisfying their sweet tooth. Worldwide demand for this mouth-watering treat is outstripping the production of cocoa beans, its primary ingredient.  But in a study published in the Journal of Agricultural & Food Chemistry, scientists report that compounds found in jackfruit seeds produce many of the same aromas as processed cocoa beans and are a potentially cheap, abundant substitute for use in chocolate manufacturing.”

Dr. D.