Over the past several years, I’ve noticed a subtle shift in the way the media discusses dietary protein, with many experts promoting lower intakes. The push for lower intakes hasn’t only come from the mainstream crowing about red meat and colon cancer. Many voices from the alternative health communities are urging a reduction in protein. Even the ancestral health community counts among its ranks protein skeptics.
Am I one? I’m not sure. In past posts, I’ve discussed how my own tastes have changed, going from eating high protein to more moderate amounts.
Today I’m addressing the standard arguments levied against high protein intakes. Hopefully, we can get to the bottom of the issue.
For today’s edition of Dear Mark, I’m talking about turmeric. Last week, I made an off-handed recommendation that people not eat high doses of turmeric, prompting a great question in the comments. Are there actual dangers to turmeric consumption? Is there something you folks should know? Does something perilous lurk within that yellow powder in your cupboard?
Not exactly, but I did make that recommendation for a reason. Let’s find out why:
Research of the Week
Walking slows memory decline in older folks already experiencing it.
Case study: fecal transplant cures celiac.
Anxious dogs go gray.
Researchers dig through poop and find new antibiotics that reverse drug-resistance in bacteria.
Not all of the genetic material Neanderthals bequeathed to us was negative.
Salisbury steak, it’s been said, was named after Dr. J. H. Salisbury, a 19th-century physician and lover of ground and minced beef. Dr. Salisbury was convinced that meat, especially when ground up, could cure a wide variety of ailments. While some of Dr. Salisbury’s medical claims are a bit dubious, he was spot on with one: Food plays a huge role in a person’s health.
Salisbury steak is not usually considered health food. Blame it on T.V. dinners that pre-package Salisbury steak with mashed potatoes, corn, a brownie and lots of processed ingredients. But homemade Salisbury steak is comfort food you can feel good about—especially if you buy ground beef from a trusted butcher (or grind it yourself) to make sure you’re getting high-quality meat. If possible, buy grass-fed.
It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. In fact, I have a contest going right now. So if you have a story to share, no matter how big or how small, you’ll be in the running to win a big prize. Read more here.
My story begins quite a while back (the year 2000, let’s say) when I was in my mid-twenties. I had been pudgy since adolescence, and my diet was mostly junk paired with inactivity. Before I cleaned up my diet, I was eating 2 toaster pastries (over 400 calories) or a giant bowl of cereal with milk for breakfast, a fast food meal of a 1/4 pound burger (510) and medium sized fries (380 cals) with a large diet coke for lunch, and then having a small fast food chocolate shake (nearly 500 cals) for dinner most days and maybe something else that evening if I got hungry. I never exercised. I actually avoided moving and went out of my way to not sweat.
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