Just a light and playful topic for your Tuesday morning…. What can I say? Since my posts on human longevity, I’ve had germs on the mind. Aaron Blaisdell’s response to Part 2, however, truly inspired today’s topic:
Excellent post! I wonder how much infection afflicted human populations prior to the adoption of animal domestication. Jared Diamond has discussed how animal domestication led to an increased transfer of viral infections (e.g., colds, flu, small pox, TB, etc.) from farm critter to human. Prior to the domestication of animals such viral transfers were probably rare. Death from viral infection may have been much lower in pre-pastoral times.
So, what kind of infectious landscape did our paleo hunter-gatherer ancestors inhabit? Did their living conditions do more to imperil or spare them? And how did their chances change once they acquired agriculture and animal husbandry? How does it compare to the picture in our modern age?
And now for another round of Monday Musings…
Poop is the new probiotic. Doctors have been using fecal transplants as a “last resort,” mostly to treat the rising scourge of Clostridium difficile, a gut bug that affects about 250,000 Americans every year and proves extremely resistant to antibiotics. Shooting a fecal extract from healthy people into the C. diff-ridden colons of the affected has a 95% success rate. Some docs are pushing for the last resort to be the go-to move. I can’t argue with that.
But gut health isn’t just about acute infection. It’s also about basic metabolic health. A study showed that sterile mice receiving a fecal transplant from obese mice gained more weight than sterile mice who received transplants from lean mice. And most recently, a Dutch pilot study gave 18 obese males with pronounced metabolic syndrome fecal transplants from lean individuals. They did not lose weight, but they did experience improved insulin sensitivity and triglyceride numbers. These improvements reverted after about 12 weeks.
2 cycles of:
100 Foot Car Push
100 Foot Car Pull
Leangains rolls out an epic post this week: Top 10 Fasting Myths Debunked. Broscience takes a slap to the broface. Follow the post up with Free the Animal‘s warm introduction of Leangains author Martin Berkham.
PBS Groks through ages with a pictorial of early humans in pop culture. I love the salaciously intriguing NEANDERTHAL MAN! poster, but how could they leave out Raquel Welch?!
A good sign, folks, a good sign: Poor Cereal Sales Leads to Weak 3rd Quarter For Kellogg.
Planche time. What’s a planche? Just an easy exercise everyone can do, right? Learn how.
A roast is a beautiful thing. With very little work on your part, a roast can easily feed a large group of people and more often than not, provide leftovers for the next day. Roasts can be casual and budget friendly, like a good ‘ol pot roast, or you can step it up a notch for upcoming holiday dinners by roasting something a little different, like bison.
Although similar in flavor to beef, bison is often described as having a sweeter, richer flavor that needs only minimal seasoning to enhance it. When cooked rare or medium rare, bison has a delicate texture that is less stringy and chewy than beef can be. Bison rump, chuck or round roasts are the least expensive, but also the least tender cuts and are best cooked for hours in a slow cooker. We all love comfort food from a Crock Pot, but when the holidays roll around you might have your sights set on something a little fancier. If this is the case, start scanning your meat department for either bison tri-tip, or if you really want to splurge, bison prime rib.
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