It’s a headline you’ve probably seen by now splashed all over the news sites and channels – “Eating More Red Meat Ups Mortality Risk.” (Red meat once again wears the black hat: surprise, surprise.) Actually, millions of readers/viewers have likely stumbled across the caption and unfortunately taken it at face value. But you know us by now. It’s just too much fun being the merry skeptics when it comes to these sound bites of misinformation.
It’s lurking in breakfast meats, lunchboxes and carving stations across the country. Sodium nitrite, that is: preservative and coloring additive extraordinaire. It’s undeniable that we have a penchant for processed foods in this country, and meats are no exception. Bacon, sausages, hot dogs, cold cuts, ham, packaged smoked meats, pates, Slim Jims (everybody’s favorite, right?) – meats many would consider part and parcel of the quintessential American diet. Many of us crave their delectable saltiness and welcome convenience, but are we paying a price for their processing, specifically when sodium nitrite is on the label?
Although fermented cabbage has been around in some form or another since ancient times – Roman author Pliny the Elder wrote of the stuff in the first century A.D. – modern methods for making sauerkraut were developed sometime between the 16th and 18th centuries. It’s primarily known as a German staple, but most other European countries use it in their traditional dishes. It’s pretty easy to understand why it was so popular: it keeps for a long time without refrigeration. Dutch, German, and English sailors found that the vitamin C-rich kraut prevented scurvy on the open seas, and the fact that it was salted and fermented made it ideal for long voyages without other preservation methods.
A few months ago I participated in a blog round-up with Gym Junkies in which I described my top 3 favorite exercises.
Well, they’re at it again. This time around they’ve asked bloggers and personal trainers what their #1 tip is for achieving fitness goals. Mine?
Make your easy workouts longer and easier, and your hard workouts shorter and harder.
I elaborate on this in the full-length article: 19 Incredible Tips for Getting the Body You Want.
Some of the others?
Since eating more fat and protein (while cutting down on the carbs), I seem to get fuller faster. Sometimes I won’t even finish my plate, which basically never happened before! I’m guessing it has something to do with eating more primal foods, and it makes sense from an anthropological standpoint (getting full on less food is advantageous in a survival sense)… but are there any science or lab studies that have actually examined this phenomenon?
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