This lesson is an immersion into the nomenclature, form, and function of fats. We learn about their place in the body’s gross structure, cell membranes, and brain, as well as their key role as Eicosanoids – biochemical precursors in inflammation and its resolution. The complex and often misunderstood biochemistry of the Omega 3 and Omega 6 fatty acids is explored in depth. This then enables an appreciation of these Polyunsaturated Fatty Acids (PUFAs) – what makes them both essential and what makes them harmful. We learn about the degradation of the fats in the cell membrane through lipid peroxidation – a major contributor to meta-inflammation. The lesson concludes by bringing together the important clinical considerations when assessing the balance of the body’s fats.

This lesson starts by tracing the history of the demonization of cholesterol and saturated fats, and the promotion of industrially produced seed oils. The different fats available from the natural world is explored, illuminating an intriguing connection with the sun. The fatty acids in seeds and those found in animals are surveyed and compared. Attention is then turned to the fascinating history of the ‘vegetable oil’ industry and its deleterious consequences for human health. The lesson concludes by looking at the range of healthy fats available in food.

This lesson looks at the intricate biochemistry of fat metabolism, detailing several important pathways: the Krebs cycle, de novo lipogenesis, beta oxidation of fatty acids, and ketone production and breakdown. The important hormones and enzymes involved in the feedback processes are elucidated giving a thorough understanding of these interconnected pathways. Attention is then turned to the preferred fuels for different tissues and organ systems, and the benefits of nutritional ketosis, particularly for brain health. Finally, we explore the challenges of facing our inner carb monster.

This large and diverse food group includes cellulose, wheat, potatoes, beans, mangoes, table sugar, and high fructose corn syrup. Carbohydrates have become the foundation of the modern diet, displacing the essential and nutrient dense fats and proteins. Here we learn the nomenclature and categories of the different forms of carbohydrates in foods, as well as the role of sugars in biological structures and biochemistry. Consequences of their excess consumption are touched on, to be explored in depth in the next lesson. 

This lesson covers in great depth the downstream consequences of raised blood glucose and insulin. Starting by reviewing the metabolic pathways of energy generation and storage, the hormonal balance of ‘anabolism’ and ‘catabolism’ is considered. The physiology of digestion and processing dietary carbohydrates is then explored, giving an appreciation of ‘hyperinsulinaemia’ as an often unrecognised but important state of imbalance. Clinical manifestations and contributory drivers for a raised insulin are looked at in depth. We then bring Type 1 and type 2 Diabetes into focus, clarifying their distinct aetiologies. Finally, a historical perspective on the treatment of Diabetes offers insights into helping to address and indeed reverse this common dis-ease.  

Grains have become a staple food for the modern world. As we will learn it has not always been thus and they are a relatively new arrival in the human nutritional fare. We will learn in depth and detail about these grass seeds, how they are in nature, the modern varieties and the consequences their consumption has on human physiology and health.

In this lesson we start by looking at the models used to describe the intricate and unfathomably complex realm of Proteins – and we contemplate the limitations of these representations. The basic biochemistry of amino acids and proteins is then explored from their coding in the DNA to their folding into three dimensional shapes. We look at some of the specific proteins that compose our structure – bone, muscle and fascia as well as the fine extracellular matrix. Maintenance, recycling and regeneration of our proteome is studied in detail, as it is critical to all aspects of health. Thus, understanding the factors that degrade and impair renewal of our protein fabric, we are better placed to nurture it from youth to old age.    

This lesson reviews some of the basics of protein biochemistry, then turning attention to the proteins available in food. First, the microbial realm is acknowledged for fixing Nitrogen from the air into the soil, making it available for protein production in all plants and animals. A look at some of the more severe examples of protein malnutrition in humans gives an appreciation of its structural essentiality. Learning the roles of individual amino acids in our biochemistry, then gives appreciation to some of the more subtle expressions of specific deficiencies. The protein profiles and bioavailability of different foods is then explored, bringing clarity to nourishment that might best support our proteome.