The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate in...
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
Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce
(Nix the sugar and you’ll have one tasty & healthy bok choy stir-fry!)Read More
Celery doesn’t have a passionate fan base. There are no “core users” of which I am aware. In fact, I’m convinced that even the celery fans among us (myself included…sorta) probably wouldn’t eat it if it weren’t, well, just there all the time.
Celery is great in soups and somehow also got the reputation of “peanut butter’s soul mate” though I for one will dispute that. A world without celery would probably also upset the makers of Mrs. T’s Bloody Mary Mix, so celery does serve a good purpose.
But, there’s a stringless alternative to celery that I love: allow me to present bok choy. Talk about genius calories.
Bok choy isn’t quite as bland as celery, so I don’t recommend forcing it on your almond butter. This is mainly because bok choy actually tastes like something. But bok choy’s noted fresh flavor is mild in a mushroom kind of way – it’s not overpowering and it complements whatever else it’s paired with.
Bok choy is loaded with calcium, Vitamin A, and vitamin C, and even if it weren’t, I’d still love it for the lack of strings. Although it’s technically a cabbagey thing, bok choy bears stalky resemblance to celery and is virtually interchangeable. And again about the strings.
Use bok choy in stir fries, vegetable medleys, casseroles, soups, stews, and even those Bloody Marys. You’ll love it!
Here’s a recipe.
[tag]bok choy[/tag]Read More
Worker Bees’ Daily Bites: We also love our Apples! Here’s the roundup, kids. What’s the Big Omega? This study says Omega-3’s don’t help with depression or anxiety. This study says they do, and that they help inflammation, too. What gives? Without requiring you to get a chemistry degree, here’s the basic gist of why these two studies differ: 1) Study 1 is not a study, but a review. A review can be a helpful way to make sense of a lot of different information, but it is not, in itself, a scientific study. Just tell your friends this (they’ll think you’re a total genius): Reviews are problematic because they tend to look at studies that are conducted under different circumstances – it’s sort of like comparing apples to oranges and asking if they’re like a banana. A review can provide some insight, but that’s usually about all. You’ll notice that many of the more sensational health news items (vitamins kill you! tea is a magic cure!) often come from reviews. We like that Study 1 points out that low-quality fish oil supplements are a problem because they’re often contaminated with pollutants like mercury. Plus, they cause burping and fish breath – sexy! You do get what you pay for, so buy the best. 2) Study 2 is an actual study, and though small, it’s a good one in a series of rigorous studies conducted by Ohio U. Unlike Denmark, we love these guys and gals from Ohio, because they are so methodical about their research (we are allowed to pick on Denmark because their studies are suspiciously pro-Pharma; also, we keep a Dane on staff). They found that it’s the balance of Omega 6 to Omega 3 fats that is critical to good health. Interestingly, the healthiest, slimmest cultures around the world consistently reflect this – but, that’s a very good example of an empirical review! Helpful, but not scientific. Good science means backing it up – check out our Q&A on fish oil for more info. Mark’s been talking about this whole fat balance issue for a good long while, so if you want to learn more, definitely check out the Study 2 link. Or click this for a selection of all the lovely good fat musings we provide on (frankly) an obsessive basis. Oh Yeah, and the Rest of the News Obesity: such a problem, dangerous drugs banned in Britain are being prescribed off-label…to kids! Our suggestion: cut out the snacks, turn off the TV, and get those munchkins into a sport! Meditation: it’s scientifically proven to beat stress. You don’t have to be a Buddhist to enjoy it. Here’s an enjoyable little read that tells you how to do it and why it helps. Caffeine and soda: it’s no secret that we have a bit of a problem with soda ’round these parts. Rosie, Tami and the rest of the brilliant gang at the Los Angeles Times health desk brought our attention to a must-read article on … Continue reading “Good Fat, We Love You”Read More
What’s this? I’ll tell you what this is: nothing short of a tremendous relief for the health-minded!
With the new and improved 7up Plus, I’m well on my way to glowing good health and longevity. Wow, thanks, 7up! That 5% pesticide-laced apple juice concentrate, “plus” all that wonderful calcium, and natural chemicals (as opposed to synthetic ones) is nothing short of a magnanimous boon to public health. Why do I even bother? I might as well quit now.
Except that I’m Mark Sisson, and Photoshop is way too much fun.Read More
That’s an admittedly provocative headline, but there’s a controversial and compelling idea behind this that I believe is really worth exploring.
I’m going to highlight a few interesting points and encourage you to join in a discussion about metabolism, lifespan, and – yes – not consuming sufficient calories.
1. Calorie Restriction = Fewer Free Radicals?
A fascinating study I caught in PLoS (Public Library of Science) a few weeks back finds that insufficient caloric intake – but not malnutrition – appears to regulate mitochondrial production of free radicals. The mitochondria can be thought of as the engines of our body’s cells. It seems counterintuitive that eating a bit less than what is required to feel satiety – “full” – could be healthy. Really healthy. The antioxidant theory is huge in science and health, and I support it. I think the evidence is very compelling that most diseases and health problems – and ultimately aging itself – are, in a fundamental way, related to oxidative damage from free radicals. We know food and supplements can provide us with beneficial levels of antioxidants to mitigate this oxidative damage. But could our eating habits have an impact upon the function of our cells as well? Think of it this way: we have access to thousands and thousands of calories daily. It’s basically an unlimited buffet. Most of us eat roughly the same amount of calories every day (and that tends to be too high a number – in some cases far too high). But in the “caveman” days – I use this term loosely since there really weren’t “cavemen” so to speak – caloric intake varied wildly from day to day and season to season. Might our bodies have adapted to successfully deal with caloric deficits – even thrive on this?
2. And here’s another one:
Animals live 30 to 50 percent longer when they don’t get quite “enough” calories. There are other observational studies of humans (we can’t exactly put humans in a cage in a lab) which seem to indicate this occurs in humans, too. It’s a tough issue to explore, because our society is fraught with eating disorders – of both starvation and dangerous excess. In fact, many people diagnosed with cirrhosis of the liver never touch liquor – it’s a growing problem (pardon the pun) resulting from an overtaxed liver that simply can’t handle excessive calories. Our bodies, from a scientific viewpoint, simply weren’t designed for regular, plentiful, cheap calories. I think a clear indicator that this is the case can be seen if you just look around at the major rates of obesity, diabetes, cancer, heart disease and other health problems.
What are your thoughts?
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[tags]starvation, calorie restriction, calories, metabolism, lifespan, malnutrition, mitochondrial production, oxidative damage[/tags]