Body & Health
Eat well without the noise
Novice
Subdomain
Protein, carbs, fat, calories. The four numbers that decide most body composition outcomes, no matter which diet brand you pick.
Protein leverage hypothesis
The idea that the body keeps eating until a protein target is hit, so low protein diets quietly drive overeating of carbs and fat.
Open
Protein quality and DIAAS
A measure of how well a protein's amino acid profile and digestibility match human needs, with DIAAS the modern gold standard scoring framework.
Open
Plant based protein adequacy
The principle that a varied plant based diet can meet adult protein requirements when total intake and amino acid diversity are sufficient.
Open
Calorie
Unit of energy. (Technically kilocalorie in everyday use.)
Macro
Macronutrient, protein, carbs, or fat.
Ultra-processed food
NOVA Group 4, heavily industrially transformed food.
Fibre
Plant-based carbohydrates the body doesn't digest; gut food + satiety.
Microbiome
Community of microbes in/on the body, especially gut.
Glycaemic index
How fast a food raises blood glucose. Real, but often overweighted in isolation.
Meta-analysis
Combined statistical analysis of many studies.
Relative vs absolute risk
Relative risk sounds bigger; absolute risk is what actually changes for you.
Glycaemic load
Glycaemic index adjusted for serving size, a more realistic measure of blood sugar impact.
Time-restricted eating
Eating only within a set daily window, often eight to ten hours.
Resistant starch
Starch that escapes digestion in the small intestine and feeds gut bacteria.