The hallowed halls of the Academy of Broscience contain untold tomes of knowledge, wisdom, and recipes for “sick” pump stacks. Over the years, their scholars have elucidated the arcane esoterica of muscle confusion, thereby making it palatable for the layman. They discovered that any gram of carbohydrate eaten after dusk turns immediately to fat, and that curling in the squat rack engages more muscle fibers than curling elsewhere. Their field researchers are reportedly close to confirming the existence of spot reduction. But perhaps their greatest contribution to modern physical culture has been the establishment of the unassailable fact that muscle burns fifty times more calories than fat, at fifty calories per pound per day. (Even Dr. Oz says it, so it must be true.) As they have so painstakingly shown, adding twenty pounds of muscle increases your resting metabolic rate by 1000 calories. With that kind of leeway, you could eat a delicious twenty egg-white microwaved omelet with low-fat cheese and a side of plain oats and never worry about body fat accumulation!
Have you ever had wagyu beef? Wagyu is the breed of cattle from which the infamous kobe beef is derived: highly marbled, impossibly tender. I mean, this stuff is ridiculous. I’ve had wagyu steak that you could cut with your fork, no knife required. It can actually be too melt-in-your-mouth tender for me. I’m not saying I like meat tough and stringy, but I like to know I’m actually eating something’s muscle tissue. At PrimalCon 2011, the wagyu steaks were grass-fed, grilled perfectly, and not overly tender or excessively marbled. Just great. I suspect they were a wagyu-angus crossbreed, which is true for most wagyu raised in the US. I can get behind wagyu like that.
So why am I talking about wagyu beef (why not?) and what does all have to do with “human interference factor”? Well, last week I happened across an interesting science story in a newspaper. It was your typical science reporting – kind of vague and prone to make broad proclamations based on limited evidence – but the study being referenced got my attention. In it, Australian researchers compared the postprandial inflammatory markers of patients after eating either 100 grams of wild kangaroo meat or 100 grams of Australian wagyu beef.
If you weren’t at UCLA this weekend for the Ancestral Health Symposium, you really missed out on the brainiest, brawniest, most physically and mentally impressive gathering I’ve been witness to. My hat’s off to the organizers (and my friends), Aaron Blaisdell and Brent Pottenger, and all the presenters and volunteers who made it happen. It went more smoothly than I’ve ever seen a conference of this magnitude go – and this was the inaugural one! I’m looking forward to the future and I’ve got a good feeling that this weekend will prove to be a powerful milestone in the story of the movement. All the presentations were filmed. I’ll alert you when they become available.
Let’s get to the questions. I field a Marcona almond query, discuss the unpalatability of raw olives, explain my stance on grass-fed whey protein, and lambast Carbquik.
Complete 3 cycles, without putting the weight down:
6 Bent Over Rows
Somehow, I don’t think melatonin-laced brownies will catch on like other enhanced baked goods, but maybe I’m wrong. What do you think?
A chef conquers rheumatoid arthritis in part by ditching processed food and eating more olive oil, almonds, greens, sardines, anchovies, and stone fruits. I ain’t surprised one bit.
The Primal Parent describes her mostly carnivorous diet. Note that it’s not all ground beef and water…
How wild animals evolve to live in cities. Fascinating. I wonder what they’re doing to us.
Leave it to the French to create a dish that tastes and looks incredibly gourmet even though it’s made from not much more than ground meat. Making pâté de terrine does not take extraordinary culinary skills or exotic ingredients, but the results are impressive and extraordinarily delicious. Well-seasoned, fatty meat is combined with egg, whole cream and brandy for added richness and flavor and then – this might just be our favorite part – the whole thing is wrapped in bacon. Once the pâté de terrine has been baked and then chilled, it’s sliced thinly and served with mustard and cornichons (that’s French for gherkin) on the side.