Protein & Nutrition Blog – Marmels
Protein & Nutrition Blog – Marmels
The Fat in Cacao: Why Not All Saturated Fat Is the Same
by Mo Mandegar, PhD
on Jun 30 2026
Dark chocolate is high in saturated fat, but the number on the label hides what kind. About a third of cocoa butter is stearic acid, a saturated fat research finds largely neutral for cholesterol, and the body converts some of it into the same monounsaturated fat as olive oil. Here is what the fat in cacao is actually made of, and why type matters as much as amount.
Protein & Nutrition Blog – Marmels
Is Cacao a Superfood? What the Science Actually Says
by Mo Mandegar, PhD
on Jun 12 2026
The cacao bean carries more folklore than almost any food, and modern science has spent two decades sorting the real nutrition from the marketing. Raw cacao ranks among the most antioxidant-dense foods measured and supplies magnesium, iron, and mood compounds like theobromine. Here is what the evidence supports, what it doesn't, and why heavy processing quietly strips away most of the benefit.
Protein & Nutrition Blog – Marmels
Protein and the American Diet: A Quiet Nutrition Crisis
by Mo Mandegar, PhD
on Jun 10 2026
The new Dietary Guidelines raised the protein target to 1.2 to 1.6 grams per kilogram, up to double the old minimum, yet most Americans are unsure how much protein they need and still default to ultra-processed, carb-heavy foods. Here is the state of the American diet, how much protein the science now points to, and the small changes that actually close the gap.
Protein & Nutrition Blog – Marmels
Is the Recommended Dietary Allowance (RDA) for Protein Outdated?
by Mo Mandegar, PhD
on Apr 30 2026
The Recommended Dietary Allowance (RDA) for protein (0.8 g/kg) was set as a deficiency floor, not an optimization target. Most active adults benefit from 1.2–1.6 g/kg or more. Here's what the latest research from the ISSN, NHANES, and recent peer-reviewed reviews actually says.
