The recipe: A heaping 1/8 cup of maltodextrin (or 50-100 Cal of any maltodextrin product like Gu, etc) diluted into 16-32 oz of water. If using maltodextrin without any protein, sucrose or fructose already in it, add an optional 1/8... Read more →
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Current Courses I teach:
- Analysis of Human MovementStanford Athletics 187 (Winter)
- Stanford Continuing StudiesExercise Theory and Application, Nutrition for Health Weight Loss, Coordinating Nutrition & Exercise, Food Facts & Fads, Sports Nutrition
- Food Facts, Fads & PharmacologyStanford Medical School (Spring)
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December 08, 2008
Herb of the month: Saffron packs a powerful health punch
The red stigmas of the saffron flower have been used as a dye, a spice, and for medicinal purposes for at least 3600 years [1]. It is a traditional remedy for many conditions, including insomnia, decongestion, depression, heart disorders and... Read more →
December 05, 2008
Dr. Clyde Bars in 2 flavors: Berry Bar and Chocolate Cherry
Using slow-digesting ingredients with a nutrient balance matching the body's needs, Dr. Clyde has bridged the gap between our scientific understanding of nutrition, our hunger, and taste. Use these bars to increase energy and reduce hunger without a sugar crash... Read more →
December 03, 2008
My Stanford Continuing Studies class starts 13 Jan and is open to the public
I am looking forward to my nutrition course in Stanford Continuing Studies that starts on 13 January 09. This is the only academic course I teach all year that is OPEN TO THE PUBLIC. We will meet Tuesday evenings from... Read more →
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