It’s lurking in breakfast meats, lunchboxes and carving stations across the country. Sodium nitrite, that is: preservative and coloring additive extraordinaire. It’s undeniable that we have a penchant for processed foods in this country, and meats are no exception. Bacon, sausages, hot dogs, cold cuts, ham, packaged smoked meats, pates, Slim Jims (everybody’s favorite, right?) – meats many would consider part and parcel of the quintessential American diet. Many of us crave their delectable saltiness and welcome convenience, but are we paying a price for their processing, specifically when sodium nitrite is on the label?
A few months ago I participated in a blog round-up with Gym Junkies in which I described my top 3 favorite exercises.
Well, they’re at it again. This time around they’ve asked bloggers and personal trainers what their #1 tip is for achieving fitness goals. Mine?
Make your easy workouts longer and easier, and your hard workouts shorter and harder.
I elaborate on this in the full-length article: 19 Incredible Tips for Getting the Body You Want.
Some of the others?
Since eating more fat and protein (while cutting down on the carbs), I seem to get fuller faster. Sometimes I won’t even finish my plate, which basically never happened before! I’m guessing it has something to do with eating more primal foods, and it makes sense from an anthropological standpoint (getting full on less food is advantageous in a survival sense)… but are there any science or lab studies that have actually examined this phenomenon?
I’m back from a trip to Thailand and Cambodia. If you’re interested in pics of Carrie and I romping with the elephants, join me on Facebook.
TED is such a wonderful hub of smart content. Watch this video of Aimee Mullins and her super-power legs.
What’s your cooking personality? Find out over at New York Times Health.
Admittedly not all of her meals are Primal, but I’ve been utterly charmed by 93 year old Clara Cannucciari and her Depression Cooking.
Ok. Ok. Yesterday’s “What’s for Dinner Tonight?” post may not have appealed to everyone. I hear you. Organ meat, especially to people that have never experienced them, can be challenging in more than one way (if you can accomplish selecting and preparing it you still have to – gulp! – eat it). For everyone that can’t get past thinking that offal is just plain awful here is a quick and easy recipe that is sure to add a kick to conventional chicken recipes. And, while I realize it does contain a little cheese – which generally falls into the gray area of sensible vices – there is so little, that it won’t throw your Primal eating plan off its tracks.
Yesterday, we walked you through the basics of organ meats. We thought we’d follow that up by giving you the opportunity to put this new knowledge to work with some traditional recipes that include organ offerings.
Take your pick from these tasty choices, and have an offal dinner….