To read The Straight Dope on Cholesterol: 10 Things You Need to Know – Part 1 click here.
To start at the beginning of Peter’s 10-part series click here.
It’s time for another edition of “Is It Primal?”, where I do my best to rescue certain foods from Primal limbo (if they deserve it) and banish others to Primal exile. And sometimes, I’ll keep a food languishing just because there’s really nowhere else to put it. This week I have five foods. Some, like sunflower oil and wheat germ, are quite common. There’s a good chance you have, or soon will, encounter them out there in the wild, and I hope to give you the tools to handle them. Other foods, like skyr and corn smut, won’t be quite so common (unless you’re a time traveler from 16th century Mesoamerica or an Icelander), but you never know when you’ll have the opportunity to eat some corn fungus and acidified cultured cheese yogurt. You want to be prepared. The last food isn’t really a food, but rather a supplement that attempts to replace a food.
As I figured it would, last week’s post on fat-adaptation generated a lot of comments and questions. I couldn’t answer all of them (maybe another time), so for today’s post, I tried to collate the most burning questions to arrive at a representative sample. That way I hit the major ones without making this one of those super long posts. If you feel I’ve missed any major ones, feel free to let me know in the comment section.
First up is the most basic of questions: how does one become fat-adapted? Some, probably most, of you have a good idea how to go about doing such a thing, but not everyone. And so, without further ado, let’s get to the questions:
A couple weeks ago, I received an enthusiastic email from a group of Aussies. They were planning on competing in the World’s Toughest Mudder (WTM), a perversely-warped, extreme version of the regular Tough Mudder that has contestants complete as many 8-10 mile circuits as they can in a single 24-hour period. To get the spot in the WTM, their four-man team had to place in the top 5% of finishers in the Melbourne Tough Mudder, so they aren’t physical slouches by any means. They’re also Crossfitters, rugby players, and avid Primal eaters. Simply put, these guys make us real proud.
A couple weeks back, I wrote about the top 8 most common reactions you get when people hear you don’t eat grains, and I offered up some concise responses to those reactions. It was well received, so I thought I’d do the same thing for “your high-fat diet.” If you thought having to explain your grain-free diet was tough, explaining a high-fat diet – in particular, a high-animal fat diet – may seem even harder. At least with a grain-free diet, you’re merely removing something that many hold near and dear to their hearts. It’s “healthy” and “delicious,” sure, but at least you’re not adding something that will actively kill you. Fat is that deadly thing, for many people. It’s “fat,” for crying out loud. It’s bad for you, practically a poison. Everyone knows it. I mean, have you seen what fat down the kitchen drain does to your plumbing?
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