Research of the Week
Non-nutritive components of ultra processed foods are likely causes of widespread gut issues.
Omega-6/Omega-3 balance of red blood cells improves atherogenic risk factors.
“Impairing” carbohydrate absorption extends lifespan in mice.
Carnitine intake protects brain development in preterm infants.
Machine learning tries to map individual amino acid intakes to health.
Primal Kitchen Podcast: The Link Between Dairy Intolerance and Dairy Genes with Alexandre Family Farm Founders Blake and Stephanie
Primal Health Coach Radio: Don’t Let Your Branding Sabotage Your Coaching with Naomi Gee
The oldest plant genome comes from an ancient watermelon.
“Debunk.”
Dr. Cate on what might really be in flavored sparkling water.
Blue blockers reviewed.
Reminder that the modern Indian diet is full of terrible oils and that better alternatives exist.
You hate to see it: Fake meat in free fall.
Interesting responses: What does the low-carb community agree with that the general public disagrees with?
There it is: “Our study found that cooking with lard/other animal fat oil is more beneficial to cardiovascular health in older Chinese. Dietary guidelines should seriously consider the health effects of substituting vegetable/gingili oil for lard/other animal fat oil for different populations.”
Interesting study: Genetically modified soybeans with higher MUFA and omega-3 and less omega-6 have cardiovascular benefits.
What have I been saying?: Walking for creativity.
How do you boost creativity?
One year ago (Nov 5 – Nov 11)
“Pay attention.
Anything that brings your attention to the moment, is worth a moment of your attention.”-I like that, Dave.
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