Protein & Nutrition Blog – Marmels
Protein & Nutrition Blog – Marmels
Percent of Calories From Protein: What It Tells You and Doesn't
by Mo Mandegar, PhD
on Oct 28 2026
Percent of calories from protein is a real and useful metric, but it is easy to misread. Ten percent of a 290 calorie food is about 7g of protein, not 29g, and the 10 to 35% range describes a whole day, not a single food. Here is the arithmetic, a like-for-like check on everyday foods, and the limits of the number.
Protein & Nutrition Blog – Marmels
What Is Allulose? The Sugar That Doesn't Count as Sugar
by Mo Mandegar, PhD
on Sep 22 2026
Some "zero sugar" labels refuse to add up: 15 grams of carbohydrate, 0 grams of sugar, and a sugar sitting in the ingredient list. Allulose is usually the reason. It is a rare sugar the body absorbs but barely uses, counted at 0.4 calories per gram instead of 4.0, and allowed off the sugar line entirely. Here is how it works, and the dose where it stops being comfortable.
Protein & Nutrition Blog – Marmels
Does Dark Chocolate Have Fiber? How Much Is in One Bar
by Mo Mandegar, PhD
on Aug 29 2026
Fiber sits two lines below Total Carbohydrate on a chocolate label and looks like a rounding error. It is not. It is the ground-up cell wall of the cacao bean, which is why chocolate at 70% to 85% cacao carries about 10.9 grams per 100 grams while milk chocolate carries 3.4. Here is how a bar compares with an apple, a handful of almonds, and a slice of whole-wheat bread.
Protein & Nutrition Blog – Marmels
Natural Sugar vs. Added Sugar: What's the Difference?
by Mo Mandegar, PhD
on Jun 16 2026
A bowl of raspberries and a can of soda can show similar grams of sugar, yet your body handles them very differently. The difference between natural sugar and added sugar is the fiber and nutrients that come with it, not the molecule. Here is how to tell them apart, why guidelines cap added sugar near 50 grams a day, and how to read a label in seconds.
