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
Regina Benjamin, the United States’ 18th Surgeon General, is markedly overweight. She’s a highly trained physician who famously set up a medical clinic for Alabama’s poor hit hardest by Hurricane Katrina, and she’s unquestionably knowledgeable and experienced, but she’s also overweight. Does this negatively impact her role as the public face of health? Does her weight detract from the message?
Or take countless nutrition experts that fit the mold of the dietitian featured in this video? She’s educated, has dozens of books on nutrition and healthy cooking under her belt and, at least on paper, looks like an authority of sorts. But her physique (saying nothing of her healthy eating tips) doesn’t exactly instill confidence in her recommendations (as readers noted in the forum).
On the other hand what about someone like Jillian Michaels? Strong shoulders. Check. Trim waistline and ripped abs. Check and check. She must be doing things right? Right?
A glassful of raw eggs incites mixed reactions for many of us. It’s routine for some and revulsion for others. Commonly associated with bodybuilders and boxers (the Rocky scene) who want to bulk up, a lot of folks who fit neither category include them on a regular basis for simple nutritional reasons. However, there’s more to the picture, as this reader’s email suggests.
I have searched the site to see if there is any pros/cons of eating raw eggs. I know in the past, CW says that eating raw eggs can create a biotin deficiency in our bodies. I like having a couple of raw eggs in my whey protein drink after a workout. Do you have any information that would be helpful in the use of raw eggs?
Whole Foods wants you to be a vegetarian. Jimmy Moore doesn’t. In his Whole FooLs piece, Jimmy rounds up responses from the low-carb community (including mine) on Whole Foods’ new push against meats and fats.
Half a bowl of soup? A third of a muffin? One eighth of a pop tart? Read the NY Times piece on the FDA cracking down on ridiculous serving sizes. (thanks, Ben!)
While most people eat sushi for a meal, we think it also makes a great snack. Bite-sized portions packed with protein and veggies, rolled up in one of the most nutrient-rich foods around, seaweed. What could be a better between-meal snack than that?
We know what you’re thinking…what about the rice? Well, what about it? Rice isn’t known for its bold flavor. When you taste sushi without rice you’re going to find that the sushi doesn’t taste much different. Rice, however, is great filler and glue, which is the main reason it’s used in sushi rolls. Sushi rolls without rice don’t always hold together quite as well, but there are a few solutions for this. One is to use a sushi mat and take care to roll the sushi slowly and tightly. Two, add something besides rice as filler, like egg. Whisk one egg, fry it into a thin circle, and use it as the first layer in your roll. Third, and probably most importantly, get over the idea that pieces of sushi must be perfectly round, perfectly secure little bundles. Even if the sushi roll is a little loose, it tastes just the same.
Fried food is regularly pummeled in the village square by CW because of the fat content. We Primal types know better of course. Although we eschew the carb-based foods (potatoes, donuts, corn chips, battered/breaded everything) that disgrace fry pans and deep fryers everywhere, we get along fine with the fat itself. I get a lot of questions from readers about frying foods – whether frying is a truly Primal practice and how frying can be done properly to avoid oxidation and retain nutrients. I know there are a lot of fried fans at MDA, and I hope they’ll share their tips as well.
Last week’s whey protein post generated a ton of great questions. I’m going to try to get to as many as I can today, and I’ll include information on alternative protein powders at the end. As always, let me know if I miss anything and I’ll try to rectify that in the future.
What about oxidized cholesterol? Aren’t most whey protein concentrates exposed to significant amounts of heating that oxidizes the cholesterol?
Oxidized cholesterol is potentially dangerous. In fact, along with Ancel Keys’ fudging of the saturated fat intake data, it was the oxidized cholesterol-fed rabbit model that jumpstarted the crusade against fat and cholesterol. Undamaged dietary cholesterol wasn’t atherosclerotic; oxidized dietary cholesterol was the stuff that contributed to arterial plaque (feeding pure cholesterol to an obligate herbivore played a part, too) in the rabbit.