Today’s edition of Dear Mark is a two-parter. First, I dig a bit deeper into the nutrients found in bone broth. A reader’s come across some startling nutritional data that seems to call into question the legitimacy of our community’s collective love affair with hot bone water. Find out if we’ve been overselling the benefits. Then, I discuss humankind’s tendency to (try to) tame, quell, counteract, and otherwise improve on nature’s mysterious workings. Can we come up with a viable alternative to agriculture, often characterized as our most egregious offense?
For today’s edition of Dear Mark, we’ve got a five-parter. First, I discuss wheat germ agglutinin’s potential interaction with the leptin receptor. Next, I explore the prospect of introducing gluten and peanuts (among other potential allergens) to youngsters as a way to prevent allergies from developing. I also discuss whether fasted workouts are a sound strategy to boost fat burning, if any good non-nightshade sources of resistant starch exist, and the nutritional benefits of sunchokes.
The idea that vegetables are an essential part of a healthy diet has been hammered into our collective consciousness by every authority out there. Parents, teachers, scientists, government health “experts” all stress the importance of eating your veggies. Problem is, they also told us that butter would kill us, margarine would save us, animal protein would give us cancer, and animal fat would give us heart disease. They said we should jog for an hour a day three days a week, that deadlifts would hurt our backs, and that we need to wear shoes with “good arch support.” Basically, conventional wisdom gets it wrong an awful lot of the time, so what should we think about the CW regarding vegetables? It’s a fairly common query I receive from readers:
Do you really need to eat vegetables – or plant matter in general – to be healthy?
As Primal eaters, you have no doubt been the recipient of many an email populated with scary studies about the association of meat consumption with various degenerative diseases like cancer, diabetes, and heart disease. Heck, a new one just came out that I’m sure I’ll be receiving dozens of times in my inbox (turns out controlling for body weight negates the links!). And though most of them can be explained by the “healthy user effect,” the failure to control for other variables, and the processed meat versus unprocessed meat dichotomy, a few do appear to suggest a link between certain diseases and eating meat that’s been cooked a certain way:
This is a guest article from the chocolatiers of Santa Barbara Chocolate. Santa Barbara Chocolate is the supplier of my favorite chocolate, and they’ve been a more than welcome sponsor of PrimalCon since the very beginning, donating boxes of dark chocolate coins for guests to enjoy. PrimalCon attendees can attest, their chocolate is top notch.
As a big fan of really dark chocolate myself – as I know many of you are – I’ve reported on the health benefits of dark chocolate, and explored whether all chocolate is created equal. Still, with all the various labels and terms thrown about these days, choosing a high-quality dark chocolate can be a little confusing. What separates bad from good from best? So I decided to go straight to the source and get expert advice from professional chocolatiers…
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