In Categories: Science & Research

The Ohio State University’s Food Innovation Center partnered with Virta co-founders Dr. Stephen Phinney to bring together scientists and researchers to discuss the science of low carbohydrate nutrition at a conference hosted by the OSU Food Innovation Center. Video recordings were sponsored by Virta Health, and OSU and Virta have decided to make these videos free and available to the public.

Brianna Stubbs, Ph.D, is a research scientist and elite rower. She completed her Ph.D in Metabolic Physiology at the University of Oxford. Dr. Stubbs worked with Professor Kieran Clarke to conduct studies related to exogenous ketones and ketone esters. While completing her Ph.D., she was a professional rower with Team Great Britain and a two-time champion at the World Rowing Championships. Dr. Stubbs currently works as the Research Lead at HVMN.

Watch her presentation here:

Speakers discussed the treatment strategies for diabetes and other diseases as well as public policy.

4 Comments

  1. Avatar

    Amazing study. I have been on Virta for 2 years. Lost 50 pounds. Not taking any Ketone supplements. Low carb diet. I can now do 60 minute on a treadmill easy every day. Prior to Virta I was only able to do 30 minutes and then stop.

    Reply

    1. Virta Health

      Congratulations on your success!

      Reply

  2. Avatar
    Pradeep Awasthi April 21, 2019 at 8:47 am

    This was being the most sinctilliating session presented by Dr jeff volek on significance of ketogenic diet in different healthier subjects which boost lipid and glucose metabolism to trigger lipolysis and glycolysis for generating energy during different thresholds.

    Reply

  3. Avatar
    Stephen Dudakov April 27, 2019 at 10:46 pm

    I wonder how a study like those described in this talk would pan out when comparing fat adapted and non fat adapted athletes when consuming exogenous ketones, given that they increase intramuscular fat usage, and this is limited to 0.6 – 0-.8 gm/min in the non adapted but reach >2gm/min in the fat adapted.

    Reply

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