People who like to say an ounce of prevention is worth a pound of cure are smug jerks, especially when it comes to sunburns. While they were eating spoonfuls of tomato paste, canned flamingo, and fish oil, nibbling on grape seeds, using portable vitamin D test kits, and smearing green tea all over their bodies, sure, they didn’t get burned, but were they really living? Because you sure were. You were out there in the sun, just basking in it, arms outstretched to accept its vibrant rays like it was a commercial for a venereal disease medication. You may have gotten a little baked, a little too much color, but it was well worth it… right?
Well, now you’ve gotta deal with this sunburn business. It’s red, it hurts, it’s veritably unhealthy, and you’re about to start peeling. What do you do? How can you soothe the flaming epidermis? How can you halt, or perhaps even reverse the damage before it gets out of hand?
How was the weekend for you? Mine was kinda tough. Great weather beckoned all weekend, and my paddleboard and I shared mournful glances full of longing, but I was stuck inside working on my talk for the upcoming Ancestral Health Symposium at UCLA. I think it’s going to be a good one, though, so hopefully the work pays off. Okay, enough complaining. It’s Monday, which means another round of questions and answers. This week, we’ve got a pair of scary studies that seem to condemn fat and red meat as the nutritional factors ultimately responsible for all that ails us as a society (what else is new?). I also field a question on teff, a grain used in traditional Ethiopian cooking, from a reader who plans on moving there.
Complete 5 cycles:
20 Walking Weighted Lunges
14 Single Arm Overhead Press (7 each arm)
10 Single Leg Deadlift (5 each leg)
16 Single Arm Bent Over Row (8 each arm)
The Paleo Comfort Foods cookbook is finally available for pre-ordering on Amazon. If you place an order and send the authors your confirmation note, you’ll be entered to win a lovely Le Creuset 4-quart pot worth $220.
What is the key to optimum happiness? I and others give our two cents.
Does knowing a food’s country of origin – or thinking you know it – change the way that food tastes?
A blogger explores the world of edible insects and makes them sound pretty darn delectable. Would you eat a water beetle?
Nutritionally it’s sound (it made Mark’s “Top 10 Foods I Couldn’t Live Without” list) but broccoli can be pretty one-dimensional on the plate. The intense crunchiness of this cruciferous is why we love it so much, but some days, we wish there was a little more complex flavor along with that crunch. That’s why we’ve taken to dousing it with vinegar and garlic-infused oil, which not only ups the flavor a notch but also gently marinates and softens the broccoli a bit. The vinegar gives the broccoli a tangy, fresh flavor and a bright, bold green hue while the olive oil is being soaked up by each floret like a sponge, giving the broccoli more richness. Red pepper adds color and kalamata olives bring salty acidity to each bite. This is raw broccoli, but with a little attitude.
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