Difference between revisions of "WaiWiki"
From WaiWiki
| Line 1: | Line 1: | ||
This Wai Wiki is a section of [http://www.waiworld.com/index.html Wai World]. Here at Wai Wiki we take a more extensive look at the scientific studies that address the rationale behind the [http://www.waidiet.com Wai Diet]. Plus some other subjects. | This Wai Wiki is a section of [http://www.waiworld.com/index.html Wai World]. Here at Wai Wiki we take a more extensive look at the scientific studies that address the rationale behind the [http://www.waidiet.com Wai Diet]. Plus some other subjects. | ||
| − | The [http://www.waidiet.com Wai Diet] is a diet of fruits, fruit-juices and raw animal food (fish, meat, egg yolks). That is to ingest all required nutrients, but to limit the uptake of harmful compounds (eg [http://www.waiwiki.org/index.php/Heterocyclic_Amines_(HCA) HCAs], [http://www.waiwiki.org/index.php/Oxysterols oxysterols] etc) that are contained in cooked foods, due the [http://www.waiwiki.org/index.php/Maillard_reaction Maillard reaction] and [http://www.waiwiki.org/index.php/Lipid_peroxidation lipid peroxidation]. | + | The [http://www.waidiet.com Wai Diet] is a diet of fruits, fruit-juices and raw animal food (fish, meat, egg yolks). That is to ingest all required nutrients, but to limit the uptake of harmful compounds (eg [http://www.waiwiki.org/index.php/Heterocyclic_Amines_(HCA) HCAs], [http://www.waiwiki.org/index.php/Oxysterols oxysterols] etc) that are contained in cooked foods, due to the [http://www.waiwiki.org/index.php/Maillard_reaction Maillard reaction] and [http://www.waiwiki.org/index.php/Lipid_peroxidation lipid peroxidation]. |
---- | ---- | ||
Revision as of 14:22, 11 June 2013
This Wai Wiki is a section of Wai World. Here at Wai Wiki we take a more extensive look at the scientific studies that address the rationale behind the Wai Diet. Plus some other subjects.
The Wai Diet is a diet of fruits, fruit-juices and raw animal food (fish, meat, egg yolks). That is to ingest all required nutrients, but to limit the uptake of harmful compounds (eg HCAs, oxysterols etc) that are contained in cooked foods, due to the Maillard reaction and lipid peroxidation.
Articles:
- Maillard reaction
- Lipid peroxidation
- Heterocyclic Amines (HCA)
- Acrylamide
- Styrene
- Melanoidins
- Oxysterols
- Nitrate
- Autophagy
- Male Pattern Baldness
- Dandruff
