From a practical point of view many patients miss the feeling of being full. They don't eat because they are hungry but to feel the satisfaction. So many patients end up eating more, then with 3 meals a day. Also there is still a argument if a steady insulin level is beneficial for non-diabetics. So good for weight loss - yes, but good for health - don't know.

I think there has been something of a misunderstanding here between E. coli and the risk of an infection. Normally E.coli is no pathogen, you have a lot of them in your intestines. The measuring of E. coli in tap water and food is a normal procedure to find faecal contamination, since E.coli is easy to grow. But there are other pathogens you have to worry about like Salmonella, Enterococcus, Cholera and also some E.coli. But it is to expensive to test for every possible pathogen. I'm trying to change you question, to what I think you want to know.

How long can you store them in agar stubs? Also we use -70 to -80°C to store our glycerol stocks.

I like your answer. But in most sources I read there is a distinction between normal phagosomes which have one membrane layer and autophagosomes which have 2 to 3 membrane layers. Which is the only distinction I found so far. Are there any other reasons to differentiate between these two processes?

Loved your answer. But can you add a chapter about self tolerance and how CD8 cells recognize cells which produce wrong amounts of protein?

Do you eat a lot of protein to promote muscle growth?