1.) Dietary fibre is not calorie free! Some fibre types are partially digested in the small intestine, yielding approximately 2kcal per gram of fibre. Other types are completely resistant to digestion. For example, resistant starch is fermented in the large intestine by gut bacteria, producing short chain fatty acids which are used to produce energy.
2.) Unfortunately, gourmet salts such as Himalayan pink salt or Celtic sea salt are not ‘healthier’ than regular table salt. Sure, gourmet salts may contain some additional trace minerals, but think about the serving size you would need to consume a bioavailable dose. Rely on other food sources such as fruits and vegetables to satisfy your nutrient requirements.
3.) The mercury content of canned tuna is a popular discussion point. For the average adult, current recommendations advocate for 2-3 serves per week of any fish or seafood (one serve being ~150g). Alternatively, only one serve per week of shark or billfish. Typically, larger and older fish will have a higher mercury content.
4.) Do you know someone very sensitive to caffeine? It turns out that our reaction to caffeinated beverages is determined largely by our genetics. Some people experience unpleasant symptoms such as increased heart rate and jitteriness after just one cup of coffee. Other people can go to sleep after having a few cups of coffee. ‘ADORA2A’ is one gene that plays a role in controlling our sensitivity to caffeine.
5.) Can you drink too much water? Hyponatremia is a low concentration of electrolytes in the blood and can result from drinking EXCESSIVE amounts of water. The kidneys are able to filter approximately 0.8-1L of fluid per hour. Consume more than this and you may experience symptoms of water intoxication.