This chapter explores the calculation of available calories in food, discussing the caloric values of fat, carbohydrate, and protein. It also delves into the evolving understanding of caloric availability, highlighting the overestimation of protein calories due to energy requirements for digestion.
Millions of us are counting calories every day. But do we know if those numbers truly reflect the energy we get from eating?
It’s about time that we debunked the “one-size-fits-all” approach to calorie counting and unmasked the outdated methodologies that contribute to inaccuracies in food labeling.
In today’s episode, Jonathan and Dr. Sarah Berry ask: How exactly do we measure calories, and is calorie counting actually effective?
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Mentioned in today’s episode:
The Wilbur Olin Atwater Papers from the United States Department of Agriculture
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Episode transcripts are available here.