To your friends, family, and co-workers, you’re the weird one for that crock of fermenting cabbage on your counter, the packets of kefir grains you’re always giving away as gifts, and the fact that you have a shovel designed specifically for digging kimchi fermentation holes in your backyard. In college, you had pinup posters of Sandor Katz and loved to binge drink not because you liked getting drunk but because you just really loved fermented beverages. You sometimes dash bottles of pickles to the grocery store floor in bitter rage if they were pickled with vinegar rather than lacto-fermented. You spike store bought yogurt with probiotic powder because it’s not tart enough for you. But worry not, my dear fermentation-obsessed reader, for you are in good company.
You could be having a fairly routine conversation about health and nutrition where everything discussed is familiar. You hear things like “carbs” and “medium chain triglycerides” and “fructose” and “macros” and “gluten” and “PUFAs,” thinking nothing of it. Like I said, routine. Then someone mentions FODMAPs. Huh? What the heck is that? Quite possibly one of the strangest, seemingly contrived acronyms in existence, FODMAPs represents a collection of foods to which a surprisingly large number of people are highly sensitive. To them, paying attention to the FODMAPs in their diets is very real and very serious if they hope to avoid debilitating, embarrassing, and painful digestive issues.
To begin, what exactly are FODMAPs?
It’s Friday! You worked all week, made healthy meals, hit the gym, ran errands, did laundry, walked the dog, and cleaned the house. Now, you think, it’s time for a reward – Happy Hour. So, do you ditch the diet and savor a sweet syrupy mudslide while popping pieces of fried calamari and gossiping with friends? Or do you go home and slump into your couch with a bowl of salad? Fortunately, staying healthy and leading an active social life doesn’t have to be so black and white. Enter Kelly Milton. Kelly is an expert when it comes to paleo entertaining and navigating the social scene. She blogs at paleogirlskitchen.com and is the author of Paleo Happy Hour. In this guest post, she outlines ten party rules that will help you stay paleo in a social setting without feeling excluded or falling off the paleo wagon.
Today’s Dear Mark is a four-parter with some fantastic questions (and passable answers, I hope!). First up, I answer a reader question from the comment section of last week’s Barbell Dogma post. Second, I discuss the number one nutritional trap of restaurant foods, and it has nothing to do with grains, sugar, or carbohydrates. After that, I field a question about the stability of the yolks in Primal Egg Coffee allowed to sit in a thermos for several hours. And finally, I present a few strategies for combating the insomnia resulting from a post-exercise late night cortisol rush.
Ah, it’s good to be back with a regular old Dear Mark. Today we’re discussing the nutritional value of canned salmon, and whether the canning process negates some or much of the impressive nutrient profile of fresh salmon. After that, I discuss the dietary views of Ray Peat, an increasingly popular topic in the MDA forums and a seemingly wildly divergent way of eating. Is there any reconciliation to be made between Peat and Primal? I think so, actually. Finally, I explore why we might be inherently drawn to crispy, crunchy food despite the lack of potato chips, Fritos, and Pringles during the most formative years of our evolution.
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