Last week’s guest post from Konstantin Monastyrsky, author of Fiber Menace, generated a lively, boisterous, and at times combative comment section. I use these descriptors in the best sense possible, mind you; debate is healthy and necessary, even – nay, especially – if it’s impassioned. So right off the bat, I want to thank everyone who wrote in. I also want to thank Konstantin, whose views on fiber forced me to reconsider my own way back when I first encountered him over five years ago. Without his input last week, we wouldn’t be having this discussion, and many people would still be sitting on whatever side of the fiber fence they prefer, never even considering that another side exists. I know I might still be catching up if I’d never read his book all those years.
Today’s article is a guest post from Konstantin Monastyrsky of GutSense.org. In keeping with the mission statement of Mark’s Daily Apple to investigate, discuss, and critically rethink everything we’ve assumed to be true about health and wellness, I like to periodically give credible researchers who are challenging conventional wisdom the opportunity to share their insights and findings here. It’s a great way to open a dialogue on topics that deserve challenging. Like fiber, for instance. Everyone knows that fiber is good for you, right? Well, let’s find out what Konstantin—a guy who’s spent an incredible amount of time researching this topic—thinks about this truism. Enter Konstantin…
Does dietary fiber contain anything of nutritional value? No, it doesn’t. Zero vitamins… Zero minerals… Zero protein… Zero fat… Nothing, zilch, not even digestible carbohydrates. Why, then, is it considered a healthy nutrient? As the story goes, you can thank Dr. John Harvey Kellogg for that:
We’ve got a two-parter for today’s edition of Dear Mark. First, I field a question from a reader who loves eggs, raises his own chickens on open pasture, and wants to know whether or not the soy he currently includes in their diets is going to affect him. Then I evade a silly question about the stagnating, putrefying qualities of rotting animal flesh and explore whether meat truly does raise uric acid levels, thereby interrupting our pursuit of satori and maybe giving us gout.
For today’s edition of Dear Mark, we’ve got three questions to cover. First up is a question from a reader who feels paralyzed by too much health information. Whereas before the basics might have made sense to him, digging further into the literature and the blogs is only making it harder and harder to make the right choice, or any choice at all. I totally understand and can relate. Next, I discuss the possible negative health effects of beer. Is it just the gluten that’s a problem, or are there other issues as well? Finally, I explore liquid coconut oil, or coconut oil that’s been altered to remain liquid at any temperature. Is it safe? Is it Primal? Is it actually worth using? Find out the answers to all these questions in today’s Dear Mark.
I’m grateful to have our friend Gabi Lewis, founder of Exo, pen today’s guest post. Exo is running a Kickstarter campaign to bring an insect protein bar to market. Learn more and donate here. (Full disclosure: I’m exploring the possibility of becoming an investor myself.) Enter Gabi…
It’s a safe bet to assume that insects don’t feature prominently on your current menu. My aim in this post is to convince you that they absolutely should. Whether your goal is to most accurately replicate an ancestral diet, minimize the ecological impact of your food consumption, or simply optimize your own performance, eating insects just makes sense.
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