If you’ve been following the last few blogs here on sugar, then you now have a pretty good understanding on the negative effects (ie. insulin resistance) as well as how sugar gets stored in your body as fat. In the last blog, we talked about how HIT exercise can help mitigate the negative forces of eating sugar. If we use the analogy that your bathtub filled with water is your body’s fat stores, then

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ACT is a tough 45-minute bodyweight-only high intensity (HIT) workout. I designed it to be hard not because I wanted it to be the toughest class in Shanghai, but because of all the physiological effects that I discussed about in my last blog and what needs to be done to reverse metabolic syndrome. If you recall from the last blog on sugar, one of the main issues we have in society is an over-consumption of

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Today, we’ll continue off our last blog which explained how Peter and Alan metabolizes the sugar glucose, by going into the metabolism of the other sugar - fructose! As mentioned in the last blog, fructose is an entirely different kind of sugar than glucose. Fructose isn’t actually that prevalent in nature; only a few sources like fruits which gets harvested once or twice a year, or honey which is again quite scarce. These days, however,

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  It depends. Sorry for the cop-out answer but sugar affects different people quite differently. This article will try to give you some insights so that you can better understand how sugar may affect you.  One of the main reasons why it affects people differently is because people have different metabolic health. What does that mean? Well, if Alan is a fat person who doesn’t exercise regularly, eats fast food everyday and drinks sweet milk

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If you’re trying to lose some fat, and you know you ought to be eating less, but you just can’t help scarfing down your food as soon as the plate touches down on the table, then this blog post is for you! When you’re about to have a meal it also doesn’t help that you’ve been thinking about eating for the last 15 minutes and because of that your mouth has already started to salivate

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Congratulations! You’ve made it to the final part of the 3-part trilogy on dietary fats! I do have to congratulate you for coming this far as the feedback from my first 2 blogs in this trilogy has been consistently centered on how difficult it was to follow the technical mumbo-jumbo! So I do have to apologize but if you did manage to understand the science, you have equipped yourself with the knowledge to choose how

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Continuing from last week’s blog, we will continue to dive deeper into the fascinating world of biochemistry of fats. The following will build from last week’s blog, so if you haven’t read it, you can read it HERE, or for the summary you can click HERE. Before I start naming what oils are healthy and unhealthy, you need to understand the process of how the chemical structure of fats break down. By the end, you

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It’s time to talk about ‘fats’. I’m not talking about the stuff under your skin and jiggles when you jump, but the kind that you eat in food like drizzle on your salad or spread on your toast (actually, they are kinda the same thing). Everyone’s got an opinion about them and unfortunately, most people only know about the misconceptions of fats. There are many types of fat and so when you are talking about

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We are all busy people or at least we think we live busy lives; and statistically speaking, the majority of us are in fact sleep-deprived. There is only so many waking hours in a day and maximizing the time we have becomes an ongoing battle inside our minds and in our calendars. In a city like Shanghai where work never ends, the drinking and dining scene thrives, it’s incredibly attractive to just go out for

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