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Dr. Randy Wysong's Articles in Nutrition

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  • Dietary Approach - Chapter 11
    summary: The goal of achieving optimal fatty acid nutrition must be approached by altering the fatty acid composition of the day-to-day meal pattern.
  • The Need To Change Lipid Nutriture - Chapter 10
    There are likely factors other than just the incorporation of high levels of fish oils in the diet which have protective effects against cardiovascular disease.
  • Broad Health Effects - Chapter 9
    Alteration of the fatty acid content of the diet has much potential beyond just cardiovascular and inflammatory effects. The scientific literature is unveiling new diseases that may be altered, cured, or prevented with fatty acid therapy
  • Atherogenesis - Chapter 8
    The putative ability of fish oils to affect cardiovascular health has focused considerable attention on lipid nutriture. Investigations of societies consuming high levels of omega-3 and -9 oils as well as both prospective and retrospective scientific studies have demonstrated the increasing importance of dietary fats.
  • Lipid Transport - Chapter 7
    Once lipids are disassembled in the intestinal lumen and mucosal cell (enterocyte) they are reassembled in the mucosal cell as chylomicrons (CM's) and very low density lipoproteins (VLDL's). These vehicles contain primarily nonpolar cholesterol esters and triglycerides in the core and polar cholesterol, protein, and phospholipids in their membranes
  • Lipids In Inflammation - Chapter 6
    Inflammation is a broad term describing the body's reaction to injury. It is a necessary process enabling defense against toxins and pathogens, protection against further damage, and repair of tissue.
  • Fatty Acid Pathways - Chapter 5
    Fatty acids exist in the body primarily as triglycerides and phospholipids. Phospholipids make up the bilipid membrane of cells and the membranes of organelles within the cytoplasm.
  • Essential Fatty Acids - Chapter 4
    Linoleic and linolenic acid contain omega-6 and 3 bonds and are necessary for mammalian metabolism. These two fatty acids are there­fore essential fatty acids (EFA) and must be supplied by the diet.
  • Lipid Digestion - Chapter 3
    Most natural whole foods have inherent enzymes capable of completely or partially digesting lipids if the enzymes are not destroyed through heat and processing. This widely underestimated value of whole, raw, fresh foods has been by and large ignored.
  • Lipid Biochemistry - Chapter 2
    Fatty acids contain from 4 to 22 carbon atoms. They can be saturated, having no double bonds in the carbon chain, mono-unsaturated with one double bond in the chain, or polyunsaturated with several double bonds in the fatty acid.
  • Lipid Functions - Chapter 1
    Lipids are a concentrated source of energy providing more than double the amount on a per-weight basis than that contained in either carbohydrates or proteins. They help maintain body temperature through both their insulating effects and the heat generated from their oxidation.
  • Rationale for Whole Protein Shake™
    The perfect supplement and meal replacement for dieters, growing children, athletes, body builders, the ill and the elderly.
  • The Best Food
    summary: The traditional food pyramid is broken and the nutritional religion hasn’t solved the problem, the solution is what nature intended and sticking to what your body is genetically adapted to nourish itself on.
  • Rationale for Creating the First "Un-Cereal™"
    No creature other than humans cooks its food. Does nature have it all wrong? Additionally the modern glut of sugars and carbohydrates is totally out of syn with our genetic design. Little wonder we are suffering myriad degenerative diseases unheard of in creature that respect the laws of nature. A new 'Un-Cereal' helps to solve this problem.
  • Fish Oil
    Omega-3 fatty acids from fish oils and other natural sources provide many health benefits. The predominance of grains in modern diets has shifted the fatty acid balance and contributed to many modern degenerative diseases.
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