We interrupt our regularly scheduled programming to bring you this news flash…
Before I publish today’s regularly scheduled article (stay tuned!) I thought I’d throw up a few new television appearances I’ve done recently to get the word out about The Primal Blueprint.
It all started with the blog as a grassroots effort; readers (you!) telling their friends and family about the site and the PB. Now, in the last three days I’ve done as many radio interviews and have more TV spots lined up. Watch out Good Morning America, The View and Oprah – The Primal Blueprint is coming your way!
Let me know what you think. I’m constantly working on refining the sound bites (such is the way of most media these days) and delivery. Any feedback is welcome and appreciated. Tremendous thanks for your ongoing support and help spreading the message. Grok on!
A comment on my recent Coca-Cola post mentioned something I’d never previously considered: what if there were legitimate uses for un-Primal “food” items, things like bread, rice, peanut butter, or corn, that didn’t involve putting them in our mouths, chewing, and swallowing? In a previous post on pantry Primalizing, I suggested newcomers donate their off-limits food to those in need. That remains a viable option, but maybe, just maybe, it makes sense to keep a few select items on hand – not to eat, though.
The commenter suggested using cola to clean rust off weights, which I loved for its utter practicality and for being a direct refutation of what soda stands for. Here was a reader co-opting an egregious, offensive, fructosey dietary force to enable a healthy lifestyle, literally using soda to combat soda-induced health problems. Just as the fructose in cola accumulates in the liver and triggers insulin resistance, intense weight training (with shiny, rust-free weights!) improves insulin sensitivity. Pretty perfect, I’d say.
The following ideas and examples may not be so perfectly Primal, but they do represent good ways to extract non-culinary uses out of supposedly culinary items. If you’ve got any of these Neolithic foods laying around, don’t toss them out – yet! You may learn something useful.
Clearly, we eat not just to fill our stomachs but to satisfy a whole host of biochemical drives. The brain is built to incentivize our efforts not just with the quieting of hunger pangs but the kick-starting of an intricate hormonal “reward” system. When it comes to diet, I’ve always said what nurtures the body nurtures the brain. The proof is in the biochemical picture. And while I wholeheartedly believe that we each choose what we eat and how we treat our bodies, there’s something to the science that shows addictive properties in junk food. I occasionally get emails on this topic. Here’s a timely one from last week.
Meatonnaise, mayonnaise made from meat fat. Is it possible? Serious Eats attempts to turn mayo-fantasy into reality by creating mayonnaise using beef, duck, and lamb fat. Read the post and you may even catch a glimpse of the fabled mayo-unicorn, baconnaise. (thanks, double_t!)
I’ll stop lambasting The Biggest Loser when they stop making it so easy… most recently they’ve backed a contraption of spectacular, unnatural movement that looks like the bastard offspring between an elliptical machine and a tricycle. I don’t know what’s worse about this Street Strider commercial, the looks of forced glee on the faces of contestants trying it out, or a fitness model using McDonald’s “I’m lovin’ it” slogan to describe the one-use-before-collecting-dust-in-garage device.
Eight-year-old Aleta is already thinking like a chef. Not only did she create a frittata packed with nutrients and flavor but she also chose vegetables with a stunning array of colors. Waves of dark green kale, purple cabbage and red pepper will brighten your morning when you sit down to Aleta’s frittata. A frittata is basically an Italian take on an omelet. The main difference is you avoid all the tricky folding and flipping and just let the eggs cook into a round, flat pancake. Almost any combination of vegetables and meat can be sautéed into a frittata, although we’re especially fond of this combination.
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