Welcome to BANT. if you are a member, please

Student News Bulletin

In this bulletin we look at the research on the benefits of omega-3 fatty acids, we give you information on the up-coming webinar that we’re really looking forward to and the super quick, brain boost, guilt-free snack recipe to power you through this hectic end of term time.

Effect of DHA supplementation in a very low-calorie ketogenic diet in the treatment of obesity

This trial, published in Endocrine, compared the effects of a very low calorie ketogenic (VLCK) diet to VLCK diet supplemented with docosahexenoic acid (DHA) over a six month period.  Both groups lost around the same amount of weight and saw a positive impact on some cholesterol and inflammation markers. However, the group supplemented with DHA had further improvements in anti-inflammatory markers.  The authors stated, “[this] demonstrated that a very low-calorie ketogenic diet supplemented with DHA was significantly superior in the anti-inflammatory effect”. Read more here

Free BANT Student Webinar – ‘Putting you in the picture about nucleotides and their role in human health – Nucleotides: Nutrition’s best kept secret’ – Monday 14th November at 7.30pm

Join us for our next BANT Student Webinar on ‘Putting you in the picture about nucleotides and their role in human health – Nucleotides: Nutrition’s best kept secret’.

The webinar will take place on Monday 14 November from 7.30-8.30pm. The webinar is free and exclusive to BANT student members!

To book you place please see the email we recently sent you or contact the Student Webinar Team at [email protected].

Quick and health chocolate brownies

For those of us facing end of term exams and assignment deadlines here’s the quickest, simplest brownie recipe you’ll ever see!  Its choc-full of magnesium and flavanoids which have been linked to improved cognitive performance (Nehlig, 2013).

Ingredients:

  • 50g         ground almonds
  • 50g         cocoa powder
  • 120g       almond butter or nut butter of choice
  • 120g       maple syrup
  • 150g       pumpkin/butternut squash puréed

Method:

  • Line a baking dish
  • In a mixing bowl mix ground almonds and cocoa together
  • In a saucepan melt almond butter and maple syrup together
  • Add puréed squash to the saucepan and mix until combined
  • Pour squash mixture into ground almonds and mix until combined
  • Pour into prepared baking dish and refridgerate for at least 1 hour

For extra nutrition add chopped walnuts (omega-3 and omega-6 fatty acids) into the mix or whatever you fancy, enjoy!

If you’ve got any comments or there’s something you’d like to see, contact us: [email protected]

References:

Nehlig, A., 2013. The neuroprotective effects of cocoa flavanol and its influence on cognitive performance. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575938/

  cheap air max