in broccoli, 243–44
in dark leafy greens, 209–10
in eggs, 143
essential nutrients, 63–64
in fruit, 84–85
guidelines for minimum requirement, 64–65
in meat, 173–76
in organ meats and bone broth, 176
reducing whole foods to, 121–22
and sleep quality, 251
Nutritional Neuroscience (journal), 250–51
nuts, 298, 303
oatmeal in the brain, 101
obesity and obesity epidemic
and body’s cell repair process, 98–99
gluten and weight gain, 108–9
and junk food marketing, 85
metabolically obese, normal weight (skinny-fat) people,
96–97
and NAFLD, 80
role of insulin, 96–98
and vitamin D deficiency, 338
See also overfed, yet starving
Obesity (journal), 77–78
Ohio State University, 51
oleocanthal, 25, 292
olestra fat substitute, 31
olive oil, extra-virgin, 25–26
omega-3 fats