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Healthy Eating Guidelines for Healthy Eating Plans


Prograde Author Bio

March 8, 2012

Kevin DiDonato

Kevin DiDonato is the content writer for Prograde Nutrition and is in charge of developing new content for Prograde Nutrition  He is a contributor of educational articles to help readers learn how to become healthier.



Here are some articles Kevin has written:

Meet The New Silent Killer

Inflamed Cells, Metabolic Damage…Oh My!

Quell The Fire Within

Ways To Stop The Silent Killer From Striking

Can Bacteria Help You Lose Weight?

The Secret Of Beta-Glucan

Why Your “Old” Source Of Fiber Might Be Obsolete

Tiny Becteria.  BIG Results.

The Truth About Bacteria And Weight Loss

BOOST Your Immune System By Reducing Inflammation

Eat Carbs And Lose Weight?

Inside Your Body: How Bacteria Works To Maximize Your Health

How To Lower Cholesterol With Grapes, Wine And Blueberries

Health Update: Popeye Must Have Known Something About Spinach

Health Update: Garlic: A Natural Medicine 

Eat Slow To Lose Weight

Lower Testosterone Levels May Lead To Higher Mortality Rates

How To Improve Testosterone Levels

How To Improve Testosterone levels – Part 2

Testosterone And Body Fat (High Testosterone = Low Body Fat)

How Age Affects Testosterone Levels

Could Low Levels Of THIS BE Zapping Your Energy Levels

Washboard Abs

Is There Really A Male Menopause?

How One Man Found The Key To Raising Testosterone – Naturally

Do Real Men Drink WIne?

Can Harmful Chemicals In Shampoo Lower Testosterone Levels?

Unusual Way To Boost Your Manliness

How Age And Chemicals Affects Testosterone Levels

3 Common Hidden Estrogen Traps Every Man Must Know

Does Your Doctor Recommend These To You?

Avoid These Popular Thanksgiving Sides For Optimal Weight Loss

He Lost 10 Pounds Just By Avoiding These Family Favorites

What To Never Eat For Breakfast In 2012

Five Weird Ways To Lose Weight

Your Weight Loss Checklist

The Best Nuts For Weight Loss

Are You Making These Common Weight Loss Mistakes?

New Research Shows Fat Cells Can Be “Sick” And Cause Massive Metabolic Damage

The Best (And Worst) Halloween Treats

 Does Swimming Help You Lose Fat? Or Is It Just Wasted Effort?

Is Starving Your Brain Causing You To Gain Weight?

New Research On How Your Brain Impacts Fat Loss

How Snacking Can Lead To Weight Gain

Should You Eat Shellfish?

Five Healthy Foods That Can Lead To Weight Gain

Does Walking Really Help You Lose Weight?

The Amazing Power Of Nuts

12 Ways To Encourage Better Sleep

Brown Fat And The Potential For Weight Loss

6 Steps To Prepare For The Supermarket

Two Amazing Benefits Of Cocoa

The Biggest Reason Ever To Avoid Fat Substitutes

3 Nutrients That Might Help In The Fight Against Heart Disease

Glycemic Index And Your Quick Weight Loss

Power Up Your Post Workout Nutrition

Capsaicin And The Weird Weight Loss Connection

Ladies: You ARE In Control For Preventing Breast Cancer

3 Easiest Ways To Burn Fat

Happy Hour

Inside Your Body: How Cells Split And Burn Off Forever

Can Caffeine Help You Burn Fat?

“Release” Your Fat Cells

Extra, Extra…Read All About It!  Garlic Can Help You Burn Stubborn Belly Fat!

How That “Extra” 20 Pounds Is Killing You

Stop The Production Of Fat Cells Dead In Their Tracks

4 Reasons Why YOU Can’t Get Skinny

Six Easy Ways To Burn More Fat

Follow These Five Tips To Drop A Dress (Or Pant Size)

Exercise May Strengthen Your Brain

NEVER Do These Three Things If You Want To Lose Stomach Fat

Best Weight Loss Advice…Ever?

Lose Weight By Eating More This Holiday

Your Plan For A New You

How To Naturally Boost Your Metabolism…With Chromium

How Capsaicin Destroys Fat Cells

Critical Weight Loss Info: This Is HOW Your Body Burns Fat

A New Approach To Weight Loss And Increase Exercise Performance

Can Hot Peppers Prevent Re-Gaining Lost Weight?

A Fiery Way To Lose Weight

5 Foods Your Must Avoid

Top 10 Reason For Gaining Belly Fat

The Newest Superfood?

How You Can Fall Back Into Good Health

Avoid These Hidden Food Traps That Can Add Stubborn Belly Fat

How To Lose Weight Faster With Fiber

Avoid These Five Fat-Gaining Mistakes

Five Of The Best Foods For Fat Loss

Vitamin D And Calcium.  POTENT Fat Fighers.

Whey Protein Supplementation And Fatty Acid Synthesis With Exercise

The Many Benefits Of Whey Protein

The Best Protein Powder

The Best Protein Supplement For Weight Loss

Turn Back The Clock While Sitting At Your Kitchen Table

POWERFUL Anti-Aging Secrets Revealed

Tiny Cells.  BIG Problems.

The Truth About Coffee

The Secret To A Healthy Brain

The “Molecule” That Predicts A  Healthy Heart

Protect Your Nerves With Omega-3 Fatty Acids

Soothe Inflammation Associated With PMS With Krill Oil

Improve Depression With Omega-3 Fatty Acids?

Strengthen Your Child’s Immune System With Omega-3’s?

Omega-3’s POWERFUL Role In Insulin Resistance

Critical Women’s Health Update: Omega-3’s Could Alleviate Symptoms From Endometriosis

Tiny Fighters For Inflammation In Your Body

Can Omega-3’s And Vitamin A Slowdown This Devastating Eye Disease?

Reactive Oxygen Species And Infertility: A POWERFUL New Role For Antioxidants

Omega-3’s Role In Age-Related Macular Degeneration

The Connetion Between DHA And Dementia

Omega-3 Fatty Acid And Cancer Risk

How Omega-3 Fatty Acids Turn On Fat Genes

Omega-3 Fatty Acids Reduce Risk For Common Dysrhythmia

Omega-3 Fatty Acids And Prostate Cancer Risk

Powerful New Research On Attention Span And Brain Health

Fat For Your Teeth?

Dietary Fats Alter Male Reproduction

Forgot Something? Research Shows Omega-3’s Potential Benefit On The Mind

What Can We Learn From Our Ancient Ancestors?

Are You Starving Your Brain From This Vital Nutrient?

Algae Is A Nutritional Powerhous?

Regulation By Krill Oil Can Help You Lose Weight

Are YOU Taking This During Pregnancy?

Can Essential Fatty Acids Help Fight Diabetes?

Increase Your Antioxidants To Reduce Your Risk Of A Stroke

Live To 100

Shrink Your Fat Cells

Tiny Creatures.  POWERFUL Health Benefits.

Increase Your Strength With Omega-3 Fatty Acids?

Krill Oil Can Help Stiff, Painful Joints

Krill Oil May Be Effective At Lowering Fatty Acids In Type II Diabetes

The Next Powerhouse For Heart Health

A POWERFUL Way To Reduce Heart Failure Symptoms

Important News For People Who DO NOT Eat Fish

Lose Weight With Omega-3’s?

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There are 11 comments for this post.

  1. Peter Stricker on May 19, 2012 3:30 pm

    In your article "What they never told you about black pepper" you say that black pepper can inhibit the growth of fat cells and be potentially useful in controlling obesity. I wonder whether you can enlighten this simple engineer about how it is possible to circumvent the continuity equation: [Energy in] – [Energy out] = [Energy stored]. If the net energy (expressed as calories) is negative, then you are using your body's energy reserve to supply the difference, hence the energy stored in your body is expended. If it's positive, then the difference is stored in your body – I have always thought that stored energy was in the form of fat, but maybe it's something else? 

  2. admin on May 20, 2012 10:46 am

    Energy stored can be in the form of glycogen or as stored amino acids. Every calorie that is stored doesn’t necessarily mean it is always stored as fat. Your body needs to store glycogen as well. Also, fat cells start as pre-fat cells before they become permanent fat cells and during this pre-fat cell phase your body can still influence what is does with that cell. That is where the black pepper comes into play.

  3. shotei on June 28, 2012 9:45 am

    About your article on "Misleading label claims" I have to say also every one of your claims is wrong. Number one is correct but number two is mostly wrong. Organic fat and sugar is something completely different from processed fat and suger. Number three is wrong whole milk contains 8% fat not the 3 or 4% you claim. Gluten free never was about losing weight it's about people that can't eat gluten that's all. And number five is wrong because serving sizes are a set about.

  4. admin on June 28, 2012 10:25 am

    Whether sugar is organic or not it still behaves the exact same way as “sugar”. Sugar is sugar regardless of how little or how much it is processed. To be classified as whole milk it needs to be 3.5% which tends to be the average of most whole milks. Could they be higher yes that is possible. The average is not 8% though. I regards to gluten free the general population as of the last 1.5 years are using this type of food thinking it is going to help them lose weight and that the grains are making them fat. That is why Gluten free is discussed here because the reality is many people are blaming gluten for the reason why they can’t lose weight.

    Finally you are misinterpreting #5. What it is saying is that the servings sizes on products can be so small that someone would never eat that little or have it fit into the 2000 calorie example that is on the labels. It is unrealistic to eat only that serving size.

    Hope this helps clear up some of the confusion.

  5. Michelle on October 8, 2012 5:00 pm

    On your Fruits & Veggies article, you forgot to mention eggs as being a complete protein source.

  6. Christine on January 7, 2013 11:44 am

    In your article “The TRUTH About Whole Wheat”, you claim that today’s whole wheat products have a “new, stronger gluten molecule”. What does this mean? As an organic chemist, I would like to know a molecule becomes stronger. Additionally, I would appreciate references in your articles, preferably to peer-reviewed scientific articles.

  7. Tom on January 7, 2013 12:37 pm

    In your article “The TRUTH about Whole Wheat”, you refer to “sprouted-grain bread products (gluten free and wheat free)” as foods to be increased in a healthy diet, without being specific as to the type of grain other than “wheat free”. Is the culprit (modern) wheat in any form (even flourless like in the sprouted-grain products)? How about sprouted soybeans as I read one of your articles that takes certain types of soy to task? How does all of this tie in to the wheat-belly theory of fat accumulation?

  8. Tom on January 7, 2013 12:42 pm

    Also, while “Keving” (note typo in the brief bio above – who proofs this stuff?) has contributed a large number of articles, what are his credentials as a holistic nutritionist? If he doesn’t have any, which I assume is the case since none are listed, who of your staff who has holistic nutritional credentials is reviewing the content of the articles? I join Christine in requesting references in the articles as so much of what is available online is commercially biased with little if any basis in fact.

  9. KDiDonato on January 7, 2013 2:55 pm

    Hi there,

    Thank you for taking the time to read today’s article on Whole Wheat and we apologize for not being clearer with the information.

    In reference to your question:

    Wheat has changed over the years in the way it is produced and grown. And this change over the years has resulted in whole wheat grains with improved quality of the gluten molecule and this could result in a more potent and refined gluten molecule.

    Also, whole wheat contains something called wheat germ agglutinin (WGA), which is a plant protein that protects the wheat from insects, yeast, and other forms of bacteria and that also binds to sugar.

    WGA is considered a toxic chemical found in wheat and offers very little nutritional value but does hold some promise for other uses (drug delivery and tumor treatment).

    This molecule, according to studies, has been linked to increased inflammatory response and increases in both IgG and IgA, especially in patients with celiac disease.

    Here are some references:

    Sollid LM, Scott H, Kolbergh J, Brandtzaeg P. Serum antibodies to wheat germ agglutinin and gluten in patients with dermatisit herpetiformis. Arch Dermatol Res. 1986;276(6):433-6.

    Dalla Pellegrina C, Perbellini O, Scupoli MT, Tomelleri C, Zanetti C, Zoccatelli G, Fusi M, Perfuuffo A, Rizzi C, Chignola R. Effects of wheat germ agglutinin on human gastrointestinal epithelium: insights from an experimental model of immune/epithelial cell interaction. Toxicol Appl Pharmacol. 2009 Jun 1;237(2): 146-53.

  10. admin on January 7, 2013 3:38 pm

    @ Tom:

    Normally there are references listed at the bottom of our article and for some reason they did not get added this time. So we apologize for that oversight. As far as someone needing to be a holistic nutritionist to write articles is where I am confused as to why that is a requirement. Especially since there isn’t even a standardized degree for holistic nutrition nor do we just write on holistic nutrition. All our articles are based off of science publications or research in some shape or form. We have opinions on things, but don’t partake in every nutrition fad that comes along especially if there isn’t some type of science to back it up. Anyone with a science based degree who knows how to read and understand research papers is qualified to write an informed article on a particular topic or research study they find.

    Even with science backing it up doesn’t necessarily mean it is the end all be all answer. Our articles are written to inform the reader and help guide them to making a better decision for themselves and their health. For many people an article won’t apply to them or they have tried that idea and it didn’t work for them, while something else worked better.

    There is no single solution when it comes to health, nutrition and/or weight loss. There are too many variables in your individual life to influence a single solution. When you read our content don’t think that this is the answer to your problems and all other ideas don’t work or are no good. There are many sound nutrition principles to improve your health and the challenge is finding what works for you.

    I hope this helps explain the angle we try to come from when presenting articles to our readers.

    Jayson Hunter RD, CSCS
    R&D Director Prograde Nutrition

  11. KDiDonato on January 7, 2013 3:47 pm

    Great question Tom!

    Sprouted grain bread products are considered to be a better alternative than whole wheat is.

    The reason: sprouted grain breads do come in various forms, all of which carry their own health and nutritional benefits.

    For the sake of this article, finding a sprouted grain product that contains NO gluten, would be the ideal choice since it should pose very little health consequences to someone with gluten sensitivities.

    Due to the increase in people with gluten allergies or sensitivities, there are a number of different products that will deliver the nutrition, fiber, vitamins, minerals, and protein that you will commonly find in whole wheat, without affecting their sensitivities to gluten.

    When it comes to the wheat-belly theory of fat accumulation, a product that increase internal inflammation may alter the way your body produces and secretes hormones, therefore making it harder for your body to lose weight or belly fat.

    Whole wheat products may also increase your insulin levels, which may take extra calories and store it as fat.

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