Ever since fat was demonized, people started eating more sugar, refined carbs, and processed foods instead.
As a result, the entire world has become fatter and sicker. However, times are changing. Studies now show that fat, including saturated fat, isn’t the devil it was made out to be (1, 2). All sorts of healthy foods that happen to contain fat have now returned to the “superfood” scene.
Read MoreApologies for that headline.
By now, most folks are aware that eggs are not unhealthy despite their high cholesterol content. (Though not everyone, because Eggbeaters is still in business!) Eggs contain quality protein, fat, and important vitamins and minerals. Most of the nutrition is found in the yolk of the egg, which is why we’re making the yolk this week’s Smart Fuel.
Read MoreA few years ago, I wrote an article about the often devastating effects that antibiotics can have on the gut flora. While it’s extremely important to avoid unnecessary antibiotic use, what about those who have carefully considered their options and decided that antibiotics are necessary in their situation? Is there no hope for recovering a healthy microbiome?
Read MoreResting before a competition is a delicate balance, more so than people seem to think or realize. If you spend too much time resting and inactive, your body will respond negatively and you will have reduced energy levels and delayed response time to the intensity of the workouts you will put it through in a competition setting. On the other hand, inadequate rest will cause you to go into a competition sore and fatigued, effectively shutting your body down from overuse. Different athletes respond differently to higher volume training, and many of you will have an idea by now of how you respond to multiple workouts in a week.
Read MoreDespite rumors to the contrary, I’m actually not on a rabid, foaming-at-the-mouth, steak-fueled mission to unveganize the world. My own diet is mostly plants, and I benefit in no way—financially or otherwise—if you decide to put an egg in your mouth instead of a lump of texturized vegetable protein. My sole goal with this blog is to squash out bad science and give folks access to accurate information about diet. What you decide to do with the stuff I say here is completely up to you.
Read MoreAre you noticing a theme here?
For the past month or so, we’ve been discussing all things brain health, including how insulin resistance and gluten sensitivity damage our noodles, how a brain on fire can leave us feeling foggy, and the role of hormonal imbalances in neurotransmitter and mood issues.
Plus, our pal Jim Kwik — he’s on UW Radio Monday night, by the way — invited us to learn his best kept secrets and strategies for upgrading your memory, recall, and learning speed in this FREE video series.
Read MoreBefore you can hope to make it as a speculator and start slingin’ barrels for big money, you’ve got to understand exactly what’s gushing forth from the earth’s crust. Yes, that’s right – it doesn’t start and stop just with crude, and there’s far more to oil than dinosaur bones. In fact, most experts agree that the bulk of crude oil is derived from prehistoric single-celled plankton remains. Then you’ve got the abiogenic theory, which posits that…
Read MoreWhat's to be avoided on the Paleo Diet? Read on to find out.
Read MoreMineral-Rich Bone Broth (Beef & Garlic)
Yield: Approximately 14 servings.
Ingredients
This recipe make approximately 64oz of broth depending on how much water, how much you reduce the broth and how strong you like the flavor to be.
Ingredients:
2 6oz Wild Alaskan Sockeye Salmon Filets
1 1/2 cups full fat coconut milk (1 13.5 ounce can)
1 cup dry white wine
2-3 garlic cloves, smashed*
2-3 inch piece of ginger, smashed*
1 stock lemon grass, smashed* and chopped
1 small shallot, diced
Salt and cracked pepper to taste
Arugula or other micro-greens
1 red chili pepper, thinly sliced (optional)
*Smashed just means to crush with the flat end of a large knife. This helps to release the flavors.
my fondness for bone broth goes well beyond its taste and warmth. There’s a reason why it’s called the magic elixir — and it’s a darn shame that more people aren’t drinking it.
There was a time, not long ago, when bone broth was a part of just about every meal we consumed in this country, as it provided the base for soups, gravies, and stews. Unfortunately, with the disappearance of the local butcher as well as the invention of brain-cell-killing MSG — which gave processed foods an artificial meaty flavor — preparing broth became a lost art.
Read MoreAs seen on Marks Daily Apple, Mark Sisson discusses the reasons that grains are unhealthy
Read MoreThese dynamic dozen are “perhaps the most nutritionally dense, bang-for-your-buck super foods nature has to offer,” according to functional diagnostic nutritionist and trainer Andrew Terman of Bradenton’s Fit Crew. “There are many more powerful foods naturally available, but here are the 12 highlights.”
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