The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Quick update on our situation:
As many of you know, my company, Primal Nutrition, is based in Malibu. The fires came very close but thankfully no one was hurt. (Our offices are singed – the flames were right there – but everything is O.K.) As of today, Malibu is still out of commission, which means business is also shut down for the time being. We’ll be posting updates here and doing what we can via email, but phones are out and internet access is really limited. If you happen to be a customer of Primal in addition to being a reader of MDA, thanks for your patience. The most important thing, of course, is that everyone is safe.
These three soups are rich in nutrition and flavor. They are filling, yet light, so they will help you lose weight or simply stay trim during the winter months!
Your Gut Is All in Your Head (Sort of)
One of this year’s Ig Nobel awards goes to a researcher who has gotten to the bottom, if you will, of insatiable appetites. (The Ig Nobel awards go to science that is entertaining or odd, though typically the research is still of value.) Brian Wansik, a nutrition professor and the author of “Mindless Eating”, won the award for his explorations into the murky world of soup. Though diet guides often recommend starting a meal with a light soup to help reduce overall calorie consumption while still feeling sated, Dr. Wansik has found that this is not always the case. As it turns out, size matters: it all comes down to the dish in which the soup is served.
Dr. Wansik found that people who were given a secret “bottomless bowl” ate 75% more soup than those eating from standard bowls. Our appetites are dependent upon visual cues, such as how much food is left in the dish, rather than on how full we actually feel.
We’ve done quite a bit of ranting and issued endless criticisms of the FDA and the food pyramid. There, I said it. We did it here, and here, and talked about what you should be eating here. I’ve even offered up my own food pyramid (for carbs).
But whose food pyramid is it, anyway?
Though I regularly rail against the government’s grain-based, dairy-laden, sugar-rich recommendations, I have to wonder if anybody’s really following it anyway. Does the food pyramid make a hill of beans in the nutrition wars? We know the standard American diet is high in grain, dairy and sugar, but is this because those things are on the pyramid refrigerator magnet? Seems the other way around to me: Big Agra has an express interest in promoting cheap, unhealthy foods such as cereal and bread, and the government is simply the acquiescent mouthpiece. Marketing and advertising overwhelm the average American; the food pyramid merely reinforces the barrage.
Eating fresh, whole, nutritious fare without breaking the bank can be done. We’ve posted tips before, and at your request, here are 3 more great tricks for adding value to your diet without adding dollars to your grocery tab.
1. Cut meat protein with vegetable protein.
Mark is anti-grain and doesn’t espouse eating much in the way of starch. However, you can cut recipes calling for pricey grass-fed beef or free-range chicken with legumes that cost mere pennies per bag. This is a great way to make your meals – and dollars – stretch further without adding in very many carbs. Especially great, high-protein beans include lentils and black soy beans.
Cut out the bit about bread crumbs and use grass-fed beef for this enticing entree.