The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
EVERYTHING YOU EVER WANTED TO KNOW ABOUT:
ALPHA LIPOIC ACID (ALA)
WHAT IT IS: Not to be confused with alpha linoleic acid, which is flaxseed’s famous precursor to Omega-3 fatty acids, alpha lipoic acid is an antioxidant found in the body’s cells. It works in concurrence with several other antioxidants, including vitamin C and vitamin E.
Studies show: ALA, like other antioxidants, fights free radicals that ravage the body. When free radicals attack our cells, this is known as oxidative stress, which ALA prevents. But ALA goes a step further than other antioxidants.
This compound helps to regulate blood sugar and insulin. For this reason, ALA plays a vital role in energy, health and weight maintenance. Many diseases, such as diabetes and obesity, are linked to unhealthy blood sugar and insulin production levels.
ALA is also one of the only antioxidants that is both fat and water soluble, which is just one more reason why experts consider it to be such a valuable nutrient. Studies have shown that ALA both fights oxidative stress and helps improve the metabolism. Specifically, ALA has been shown to fight the destructive free radicals that contribute to aging.
In a recent study, ALA improved energy levels significantly. And ALA helps its buddies: at least two other antioxidants have been proven to work more effectively in conjunction with ALA.
WHY WE LIKE IT: We like ALA because of its potential for great energy improvement and age-fighting effects. ALA helps fight oxidation, is fat and water soluble, and improves the effectiveness of other antioxidants.
While the body does produce ALA within its cells, scientists have discovered a unique and wonderful side effect when an additional ALA supplement is taken – the ALA “free floats” to any area in the body suffering from oxidative stress, whether it be water, fat or blood. How cool is that? This is special because other antioxidants (like C and E) remain in particular cells, and often just the fatty section, at that.
Furthermore, ALA supports other antioxidants, increasing their effectiveness. And because high blood sugar and insulin irregularity are both problems for Americans, we believe ALA is crucial to managing your health. That’s why Mark includes a big dose of ALA in his world-class Damage Control Master Formula.
The Fuming Fuji is outraged at the marketing of toxic food, especially when it’s aimed at the small fry. This week, the Fuming Fuji has decided to have a serious problem with sports drinks.
But, Fuming Fuji, you ask, aren’t sports drinks really healthy, especially for child athletes?
The Fuming Fuji says no!
The claim: Sports drinks replace lost electrolytes…and other stuff.
The catch: Sports drinks are sugar water. Fuming Fuji admits sometimes they also have dye and flavorings.
The comeback: But don’t kids need energy drinks, especially if they play sports?
The conclusion: Yes, children who run frequent marathons should drink sports drinks. When I was a young seed, I scuttled uphill both ways in the snow to school every day, and sports drinks really got me through. But 1 in 3 children are obese. 1 in 3 will get diabetes. The Fuming Fuji says sports drinks are less useful than Paris Hilton.
The catchphrase: Diabetes will never be an Olympic sport.
Disclaimer: Mark Sisson and the Worker Bees do not necessarily endorse the views of the Fuming Fuji.
[tags]children’s health, sports drinks[/tags]
Worker Bees’ Daily Bites
1) Taco Bell’s Fourth Meal Campaign – where they’re advising you to revisit mealtime late at night – is suddenly wrought with a lot of potential for humor in bad taste…and terrible puns. We’re not going to stoop to such low standards, but you can bet someone in the blogosphere will. And all because of scallions – scandalous. Clickativo. Good job, Big Agra. Way to win one for the team.
2) The intersection of morality judgments, motherhood and drugs: the debate over breast-feeding continues. The UK reports epidural drugs induce a desire in the mother to breast-feed; depending on when the drugs are given, there may be some unhealthy side effects; and doctors have concerns about another side effect: guilt in mothers who cannot breast-feed. Clickativity.
3) And the kids up at Evergreen U in Washington weigh in (sorry) on the whole Chicago-foie-gras-New-York-trans-fat fracas, which is apparently beginning to turn into a multi-city competition. Will Los Angeles (if it even notices) be the next to ban an unhealthy food? (What, no more white rice in the sushi?). Will Dallas come down on BBQ sauce? Will we start talking about “bootleg” buffalo wings? “Hooch” hamburgers? You know what the unintended consequences are of banning stuff people love: you get organized crime and mob syndicates. You’d think Chicago, of all cities, would remember that one.
Myspace, blogs, cell phones: the infrastructure exists, people. Soon we’ll see 14-year-old boys pelting city headquarters with ketchup packets on their way to deliver forbidden French fries to suburban housewives whose stressed-out husbands just have to have the hooch. Or not. Hey, we know this is absurd, but isn’t it absurd to live in a country where obesity is so out of control, cities actually ban certain foods?
The Evergreen U article suggests posting menu information instead of trying to tell people what to eat. That’s really logical and reasonable (one of the Worker Bees grew up a stone’s throw from Evergreen, and gosh, are they thoughtful people up there). But while it’s a nice idea, this food problem is way past logical. As Mark questioned last week in his musings on relative gluttony, would people really pay attention to the menu information? No one wants to be told what to do, but let’s face it, gluttony is the backbone of the American diet. So here’s the clickativity. Discuss, Apples!
My buddy, Dr. Joe Mercola, posted a handy news bite on his site recently about the most toxic produce. The “Dirty Dozen” fruits and vegetables are responsible for about 90% of our pesticide exposure. Yum.
The following are the dirtiest – don’t avoid them, but scrub well with soap and water. Yes, soap – because food is now laundry.
– Apples (we’re really offended by this)
– Sweet bell peppers
The Doc tells us these are some of the cleaner veggies and fruits available:
Here’s the clickativity.
Well, a few dozen words, which apparently still can’t compete with the number of ingredients required to make cheese “food”. When a food producer has to state the obvious, I get concerned. I start thinking about lobbies, factories, manufacturing, chemicals, and processes – things that sounded fun on the Jetsons but have disturbing consequences in reality.
Maybe I’m easily entertained, but I get a real kick (more pain than humor, actually) from “foods” I see in the grocery store. Some days, I can’t even make it through the center aisles – it’s just too much. But even the dairy case can be a minefield of scientific stupefaction for which no chemistry refresher course could possibly prepare me. Case in point: cheese food.
When did the food supply become about food products instead of food? When did it become acceptable to label something meant for human ingestion as a “cheese food”? What’s next: milk food, beef food, and perhaps food food?
I grew up in Maine: lots of trees, animals, mountains, farms. I grew up with the knowledge that cheese was something that came from milk after some fairly simple processing. Something about Miss Moppet and curds and whey. These days, cheese “food” comes from a factory and includes things like “anhydrous milkfat”. Google at your own risk. And schools feed it to our kids, meanwhile, and feel good because there’s calcium in it!
It’s a mass-produced, centralized, chemical-laden world of cheese food we live in, Apples. I encourage you to be vigilant about eating only fresh foods that don’t need descriptions like “process” or “product” or, as if we should eat something that comes with a reminder, “food”.
Here’s some clickativity from a less-perplexed soul who took the time to explain exactly what goes into cheese “food”. Read at your discretion.
[tags] lobbies, factories, manufacturing, chemicals, processed food, mass production, cheese food, anhydrous milkfat, strange food ingredients, dairy [/tags]
Why eat “I’ll have diabetes with that” spuds when you can eat mellow, healthy butternut squash?
This delicately-flavored squash typically comes cubed in the produce section. It’s also a popular soup puree. And it sure beats other starchy vegetables in the nutrition department. One serving gives you half your daily vitamin C requirement and 450% of your vitamin A requirement! At 80 calories per cup (compared to 100 for a small potato), with little impact on your blood sugar, butternuts are just better! You can mash, bake, puree, slice, and dice to your heart’s content.
[tags] butternut squash, low-carb pasta, glycemic index [/tags]