Protein & Nutrition Blog – Marmels

Does Protein Boost Your Metabolism? What Science Says

Protein & Nutrition Blog – Marmels

Does Protein Boost Your Metabolism? What Science Says

by Mo Mandegar, PhD on Jun 28 2026
Protein is the rare food that genuinely nudges your metabolism, andthe reason is unglamorous: digesting it is expensive work. It hasthe highest thermic effect of food (TEF) of any macronutrient,burning 20 to 30 percent of its own calories in digestion versus 5to 10 percent for carbs and 0 to 3 percent for fat. Here is how bigthe effect really is.
Is Coconut Sugar Better Than Honey? A Sweetener Guide

Protein & Nutrition Blog – Marmels

Is Coconut Sugar Better Than Honey? A Sweetener Guide

by Mo Mandegar, PhD on Jun 23 2026
Coconut sugar and honey both feel healthier than the white packet,but they win on different measures. Coconut sugar has a lowerglycemic index (GI), reported between 35 and 54 versus about 58 forhoney, plus far less fructose; honey brings more antioxidants. Bothare still added sugars at roughly 4 calories per gram. Here is howthey actually compare, and how to choose.
Dark Chocolate and Brain Function: The Flavanol Link

Protein & Nutrition Blog – Marmels

Dark Chocolate and Brain Function: The Flavanol Link

by Mo Mandegar, PhD on Jun 22 2026
Cocoa flavanols connect dark chocolate to brain function by raisingcerebral blood flow to the hippocampus. In a 2023 trial, 500milligrams of cocoa flavanols a day improved memory in older adultswho ate few flavanols to begin with. The catch: those flavanolssurvive only in minimally processed, high-cacao chocolate. Here isthe mechanism, what the research shows, and how to choose a bar thatstill has flavanols left in it.
How to Store Dark Chocolate in Summer

Protein & Nutrition Blog – Marmels

How to Store Dark Chocolate in Summer

by Mo Mandegar, PhD on Jun 19 2026
Dark chocolate is happiest between 65 and 68 degrees Fahrenheit,sealed, and away from the refrigerator. Summer breaks all threeconditions at once, which is why bars develop the white filmcalled bloom. Here is what the food science says about storingchocolate through the hot months, the difference between fatbloom and sugar bloom, and the simple setup that keeps a premiumbar tasting like itself from delivery to the last square.
Are Sugar Alcohols Bad for You? What the Research Shows

Protein & Nutrition Blog – Marmels

Are Sugar Alcohols Bad for You? What the Research Shows

by Mo Mandegar, PhD on Jun 16 2026
Sugar alcohols built a category on the promise of zero-caloriesweetness with no metabolic cost. Most cause gastrointestinal (GI)issues at modest doses, and 2023 to 2024 research has linkederythritol and xylitol to elevated cardiovascular risk. Here iswhat the science actually says.
Natural Sugar vs. Added Sugar: What's the Difference?

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 ofsugar, yet your body handles them very differently. The differencebetween natural sugar and added sugar is the fiber and nutrients thatcome with it, not the molecule. Here is how to tell them apart, whyguidelines cap added sugar near 50 grams a day, and how to read alabel in seconds.
Does Dark Chocolate Improve Mood? What the Science Says

Protein & Nutrition Blog – Marmels

Does Dark Chocolate Improve Mood? What the Science Says

by Mo Mandegar, PhD on Jun 15 2026
Reaching for chocolate after a hard day is not pure imagination. Incontrolled trials, a roughly 500-milligram dose of cocoa polyphenolslifted positive mood while a 250-milligram dose did nothing, and 85percent cocoa outperformed 70 percent. Here is what the research showsabout dark chocolate and mood, the biology behind it, and why cocoaquality sets the limit.
Cocoa Flavanols and Heart Disease: What COSMOS Found

Protein & Nutrition Blog – Marmels

Cocoa Flavanols and Heart Disease: What COSMOS Found

by Mo Mandegar, PhD on Jun 14 2026
The COSMOS trial was the largest test ever of whether cocoa flavanolsprotect the heart. Among adults over 60, a daily cocoa flavanolsupplement was linked to 27 percent fewer cardiovascular deaths thana placebo, though the study's main goal fell short of significance andit tested a supplement, not chocolate. Here is what the findings mean,and what the Food and Drug Administration concluded afterward.
Ecuadorian Cacao: The World's Finest Flavor, Explained

Protein & Nutrition Blog – Marmels

Ecuadorian Cacao: The World's Finest Flavor, Explained

by Mo Mandegar, PhD on Jun 13 2026
When the world's best chocolate makers seek exceptional beans, theykeep arriving at one small country on the equator. Ecuador suppliesmore than 60 percent of the planet's fine-flavor cacao while growingunder 10 percent of the total, and its heritage runs back over 5,000years. Meet the rare Nacional Arriba bean, the hybrid that nearlyreplaced it, and the renaissance bringing it back.

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