Ryan Andrews

Ryan Andrews is a principal nutritionist and adviser for Precision Nutrition and an adjunct instructor at Purchase College, State University of New York. He holds master’s degrees in both Nutrition and Exercise Physiology from Kent State University and a BS in Exercise Science from the University of Northern Colorado.

Andrews is also a Registered Dietitian (RD), Certified Strength and Conditioning Specialist (CSCS) through the National Strength & Conditioning Association (NSCA), a certified exercise physiologist (ACSM), and a Registered Yoga Teacher (RYT).

He frequently writes and speaks about nutrition, health, and sustainable food systems and has accumulated over 1000 hours volunteering at organic farms and with non-profit food recovery organizations.

Articles by Ryan Andrews, MS, MA, RD, RYT, CSCS

All About Insulin

Insulin is an important anabolic hormone. However, it's possible to have too much of a good thing.

All About G-Flux

No, it's not a new superhero: G-Flux is a new way to think about how your body uses energy -- and how to harness that power to get lean while eating abundantly.

All About Sprouting

If you remember elementary school, you probably remember some kind of experiment involving sprouting seeds. Perhaps you stuck a few bean kernels in a jar, kept them moist, and were rewarded in a few days with green shoots. Well, the same process works for making grains, nuts, and beans/legumes more digestible now that you're a grownup. Hey -- science works!

All About Eating Seafood

Some speculate that if it weren’t for seafood, we wouldn’t even be human, since our brains began to increase in size when we incorporated seafood and other meats into our diet. Without fish we might still be apes swinging around in trees. Find out why fish is good for us... and why we should be concerned about it.

All About Post-Workout Nutrition

What you eat is important. However, when you eat it can be just as critical.

All About Protein Powders

Protein powders can be helpful if you aren’t getting enough protein from whole food, or if you want the convenience and portability of a protein source that won't spoil easily. How are protein powders made? What's the difference between types?

Food: Where we ALL go wrong

Whether you're Paleo or vegan, raw foodie or ovo-lacto-pesco-pollo-flexo-whatever, here's where you all go wrong with your nutrition.

All About Meat

From Old McDonald's farm to McDonald's, meat's come a long way, and not always for the better. All about meat, how it affects your health, and how to choose a more ethical steak.

6 questions for Jeff Novick

Jeff Novick is known as an insightful, straight-shooting dietitian who debunks a lot of the food industry's misinformation with humour and useful tips. I caught up with him to ask 6 important questions about eating and health.

Do you eat junk when you’re happy?

If you're happy and you know it... you probably won't eat a super-sized bag of chips.

All about nutrient timing:

You've learned about what to eat to meet your health and body composition goals. But what about when you eat it?

Cooking with kale

Kale is a nutritional superfood -- it almost makes broccoli look like Doritos. But if you're used to seeing kale as merely a garnish or perhaps an annual that provides colourful winter foliage for your garden, you might wonder how the heck to cook it. Don't worry: star vegan chef Chef Ryan is on the job. Bam!

All About Energy Drinks

Feel like slamming back 5 cups of coffee and 81 grams of sugar? Woowee!! It's energy drink time! Yeah!! Once you get over the nausea, heart palpitations, insulin whiplash, and chemical toxicity, you're gonna feel great!

How “instant gratification” delays your results

Pizza Hut now? Or six-pack abs later? Get this question right, and you might just win at the game of life too.

All about grains:

Research suggests that whole grains are good for you. But before you feel smug about downing those "whole wheat" pretzels, organic corn chips, or "enriched" Wonder Bread slices, find out the facts about whole grains.

Are vegetarians too skinny?

Are vegetarians too skinny? Is there something to be said for this level of leanness? Are vegetarians just wasting away due to their food choices, on a collision course with anorexia and eventual death? Or is their leanness all part of some other plan?

All About Sodium

Our body needs sodium for nearly every function. But most of us have too much of a good thing. Why your ketchup may be more dangerous than your salt shaker.

9 lessons in leanness

Frustrated? Feel like "nothing's working"? Here are 9 hard-learned lessons from real people trying to get lean. YOU could be the biggest factor impeding your progress.

All About Healthy Fats

All fats are not created equal. Why fat is important for optimal health and functioning. Believe it or not, eating fat can keep you lean.

All About Rooibos

If you're looking for a caffeine-free alternative to tea that still offers a phytochemical punch, consider this traditional South African medicinal plant.

All About Algae Supplements

We know by now that we should eat fish oil to get beneficial omega-3 fatty acids. But think... where did the fish get it from? Hint: Check the sides of your fishtank or the sand on the beach.

All About Organic Foods

"Organic". That means "healthy", right? Well, kind of. You might avoid a lot of chemicals, which is great... but think twice before you use the "organic" label to justify that organic toaster pastry.

Greens taste test

Move over, Pepsi Challenge. Time for a real taste test -- and a drink that's actually good for us! Starring more of Ryan's family and the veteran taste test celebrities, Nephews 1 and 2.

All About Raw Food

Early anthropologist Claude Levi-Strauss proposed that the difference beween "nature" and "culture" was akin to "raw" and "cooked" -- cooked food symbolizes human creation, civilization, and technology. But is cooked food always 'progress'? Is 'raw' food, in fact, what we were meant to eat?