Body & Health
Eat well without the noise
Novice
Subdomain
Where the calories come from matters as much as how many. Whole foods, fibre, and minimally processed sources change satiety, blood sugar, and gut health.
Glycaemic load
A measure combining how fast a food raises blood glucose (glycaemic index) with how much carbohydrate is in a realistic serving.
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Caloric vs nutrient density
Two ways of judging food, energy per gram (caloric density) versus vitamins, minerals, and fibre per calorie (nutrient density).
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NOVA food classification
A four group taxonomy that categorises foods by degree of industrial processing, isolating ultra processed foods as group 4.
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Satiety index
A rating of foods by how full they make you feel per calorie, measured by tracking hunger after a standardised serving.
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Microbial short chain fatty acids
Acetate, propionate, and butyrate produced when gut bacteria ferment dietary fibre. Key signals regulating gut barrier integrity, inflammation, and metabolism.
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Omega-3 vs omega-6 ratio
The dietary ratio of omega-6 to omega-3 polyunsaturated fats, where modern diets skew heavily toward omega-6 and may promote chronic inflammation.
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Vitamin D and India context
A fat soluble vitamin synthesised in skin from sunlight exposure and consumed in limited dietary sources, with widespread deficiency across the Indian population despite high sunlight availability.
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Iron deficiency and India prevalence
Insufficient body iron stores leading to impaired haemoglobin synthesis, the most common nutrient deficiency globally and especially severe in Indian women and children.
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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.