Breaking news out of the European Journal of Clinical Nutrition. Published online at pubmed.gov comes this abstract:
Frassetto LA, Schloetter M, Mietus-Synder M, Morris RC Jr, Sebastian A.
1Department of Medicine, University of California San Francisco School of Medicine, San Francisco, CA, USA.
In light of the hunting post I wrote last week, I thought a brief discussion of Newsweek’s recent article on the growing interest in going “whole hog” might interest readers. The writer focuses on butcher Tom Mylan, a former Whole Foods worker who has become the “unlikely herald of meat morality” giving lessons in traditional butchery to Brooklyn hipsters and providing pasture-raised meat for local top-shelf restaurants. Meat morality, according to Mylan, is saying, “If you’re going to kill an animal, then it seems only polite to use the whole thing.” People seem to be responding to him. His butchery classes are constantly waitlisted, he’s become a bit of a celebrity among “foodies,” and – most importantly – people are beginning to purchase meat directly from the farms in bulk.
Glazed over eyes. Slumped shoulders. A suddenly weighty cranium that keeps dipping toward the keyboard. Even heavier eyelids. Eyes that constantly sneak peeks at the clock, which seems to tick ever more slowly (the more you look). Work piling up without regard for your inability to acknowledge its presence.
My apologies for the string of sentence fragments, but my mind simply isn’t working quite right. I’m in the midst of ruminating on the dreaded mid afternoon slump. For my money, it’s the worst feeling in the world.
A couple months ago I was privileged to have Richard Nikoley of Free the Animal write a guest post for Mark’s Daily Apple. It was titled My Self-Experimentation and Transformation. In it Richard told his inspirational story of dropping 40 pounds (while adding muscle), lowering his blood pressure, managing his stress levels and ditching prescription meds by following similar principles to those outlined in the Primal Blueprint.
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