Research of the Week
The people who need the vaccine most of all—the metabolically unhealthy—have the lowest antibody response to vaccination.
100% of Spanish breastfeeding women have elevated levels of acrylamide, a toxin caused by heating vegetable oils.
A high-soybean oil diet (sound familiar?) causes colitis in rodents.
Those who secrete the most insulin are more likely to lose more lean mass and less body fat during weight loss.
Breastfeeding on a ketogenic diet imparts high enough ketones in the milk to prevent seizures in the nursing baby.
We all love a good success story, don’t we? Hearing how someone dropped 70 pounds. Or got super fit. Or ditched their meds. They make it look so easy. Heck, all you have to do is clear out the pantry and stock it with primal-friendly foods and you’re golden.
Except that’s not how it works for most people. Most people operate from a point of view that prevents them from seeing the results they’re working so hard to obtain. How many times have you said to yourself, “I’ll be happy once I’m wearing a smaller size.” Or “When I lose the weight, I’ll be more confident.”
In my experience, the biggest difference between folks who continually crush their goals and those who always seem to have setbacks is that goal-crushers know how to tap into the feeling of having already achieved something great before that great thing actually happens.
The relationship between dairy consumption, insulin, and our health can be confusing. It’s easy to see why: The most common types of dairy undeniably spike our insulin levels, and elevated insulin has been linked to dozens of diseases—most diseases, in fact. When insulin is high, your body holds onto body fat. And insulin resistance, which is when your body doesn’t respond to insulin and must release large amounts of the hormone, makes it harder to lose body fat and is the precipitating factor in a host of degenerative diseases.
So, dairy is bad, right? No. The opposite, in fact.
Insulin is an old, old hormone. Evolution has preserved its structure across hundreds of millions of years and hundreds of thousands of species. Fish, insects, reptiles, birds, and mammals all secrete insulin with fairly similar amino acid arrangements (insulin from certain species of fish has even been clinically effective in humans), so, clearly, it is a vital hormone required by life to flourish and prosper.
Eating spicy food is a lot like running a marathon. They both hurt while you’re doing them, and the next day can be pretty painful, too. You have to fight the urge to quit. Crying is par for the course. Yet you persevere, all the while knowing that you’re going to sign up for the same suffering again in the future.
The world is cuckoo for chilis. Restaurants compete to have the spiciest wings, hottest chili, and most tear-inducing sushi. Competitors on television shows and YouTube series sear the inside of their mouths for our viewing pleasure. Self-proclaimed pepper-heads are always working to bring hotter and hotter peppers to market. In fact, the most tongue-blistering varieties we have now—ones with ominous names like the Carolina Reaper and Trinidad Scorpion—didn’t evolve naturally. They are the result of systematic crossbreeding designed to create chilis so packed with heat that only the bravest (or most foolhardy, depending on your point of view) would dare try them.
Eating spicy foods satisfies the deeply ingrained human need to test our limits and see how much discomfort we can take. That’s not the only reason we’re drawn to spicy foods, though. The pain they cause seems to stimulate the release of endorphins, part of the body’s endogenous opioid system, which accounts for why spicy foods “hurt so good” instead of just plain hurting. Capsaicin, the chemical in hot peppers that imparts the characteristic burning sensation, is anti-inflammatory and has numerous health benefits.
Can you feel the burn?
The low-carb community was pretty pumped when coffee shops first started to serve sous vide egg bites. Until then, most breakfast options came between a couple of slices of a bagel or croissant. Coming in around $5 for two little egg bites, it was only a matter of time before people started looking for make-at-home versions.
Do You Need a Sous Vide to Make Egg Bites?
Let’s first put it out there that food cooked sous vide is delicious. The temperature is so precisely controlled that there’s virtually no risk of overcooking or undercooking, and for the most part, it’s a hands-off cooking method. Still, it’s cost-prohibitive for a lot of kitchens – you’re looking at a couple hundred dollars for a decent system, which is more than the average household wants to spend on an appliance they’ll use only occasionally.
The solution? These adorable little egg bites are not actually made in a sous vide, but instead in an Instant Pot. The end result is a light and fluffy egg bite bursting with flavor. Ideally, these egg bites would be made in a silicone egg mold, but they also turn out well in ½ pint mason jars. If you don’t have an Instant Pot, there is an oven modification below.
This recipe makes 10 egg bites (5 egg bites of each flavor) which are great for an on-the-go breakfast or protein-packed snack. Feel free to experiment with your favorite add-ins.
Research of the Week
Compared to vegetable fat high in artificial trans-fatty acids (and a control diet), ruminant fat high in natural trans-fatty acids improves liver health, gut biome, and inflammatory status of lab rats.
Reasonable, accessible stack for COVID.
Selenium deficiency is implicated in viral myocarditis.
Energy compensation after exercise varies between individuals and may predict adiposity.
Too many omega-6 fats, increased risk of peripheral nerve pain.