The 'French paradox' rears its ugly head again. The reasoning goes something like this: French people eat more saturated animal fat than any other affluent nation, and have the second-lowest rate of coronary heart disease (only after Japan, which has a much higher stroke rate than France). French people drink red wine. Therefore, red wine must be protecting them against the artery-clogging yogurt, beef and butter.The latest study to fall into this myth was published in the AJCN recently (1). Investigators showed that 1/3 bottle of red wine...
Sabtu, 29 Mei 2010
Selasa, 25 Mei 2010
Sweet Potatoes
We can measure the nutrient and toxin content of a food, and debate the health effects of each of its constituents until we're out of breath. But in the end, we still won't have a very accurate prediction of the health effects of that food. The question we need to answer is this one: has this food sustained healthy traditional cultures?I'm currently reading a great book edited by Drs. Hugh Trowell and Denis Burkitt, titled Western Diseases: Their Emergence and Prevention. It's a compilation of chapters describing the diet and health of traditional...
Sabtu, 22 Mei 2010
Pastured Dairy may Prevent Heart Attacks
Not all dairy is created equal. Dairy from grain-fed and pasture-fed cows differs in a number of ways. Pastured dairy contains more fat-soluble nutrients such as vitamin K2, vitamin A, vitamin E, carotenes and omega-3 fatty acids. It also contains more conjugated linoleic acid, a fat-soluble molecule that has been under intense study due to its ability to inhibit obesity and cancer in animals. The findings in human supplementation trials have been mixed, some confirming the animal studies and others not. In feeding experiments in cows, Dr....
Kamis, 20 Mei 2010
Malocclusion Posts Translated into German
It's nice to see on my website statistics program that Whole Health Source has a solid international following. As commonly as English is spoken throughout the world however, there are many people who do not have access to this blog due to a language barrier. A gentleman by the name of Bertram has translated/summarized my series on the causes and prevention of malocclusion (misaligned teeth) into German. His site is OriginalHealth.net, and you can find the first post here, with links to the subsequent 8. It looks like an interesting site-- I...
Selasa, 18 Mei 2010
Intervew with Chris Kresser of The Healthy Skeptic
Last week, I did an audio interview with Chris Kresser of The Healthy Skeptic, on the topic of obesity. We put some preparation into it, and I think it's my best interview yet. Chris was a gracious host. We covered some interesting ground, including (list copied from Chris's post):The little known causes of the obesity epidemicWhy the common weight loss advice to “eat less and exercise more” isn’t effectiveThe long-term results of various weight loss diets (low-carb, low-fat, etc.)The body-fat setpoint and its relevance to weight regulationThe...
Kamis, 13 Mei 2010
Sometimes You Just Get Lucky
I went fishing last Saturday on Fidalgo island with some friends.That's a picture of the trophy minnow I caught after a full day of fishing. I'm thinking about having it mounted.We made out a little better the next day.Here are two of my other hunter-gatherer adventures for those who are interested:ForagingHunt...
Selasa, 11 Mei 2010
Saturated Fat and Insulin Sensitivity, Again
A new study was recently published exploring the effect of diet composition on insulin sensitivity and other factors in humans (1). 29 men with metabolic syndrome-- including abdominal obesity, low HDL, high blood pressure, high triglycerides, and high fasting glucose-- were fed one of four diets for 12 weeks:A diet containing 38% fat: 16% saturated (SFA), 12% monounsaturated (MUFA) and 6% polyunsaturated (PUFA)A diet containing 38% fat: 8% SFA, 20% MUFA and 6% PUFAA diet high in unrefined carbohydrate, containing 28% fat (8% SFA, 11% MUFA and...
Selasa, 04 Mei 2010
Traditional Preparation Methods Improve Grains' Nutritive Value
Soaking or Germinating GrainsThe most basic method of preparing grains is prolonged soaking in water, followed by cooking. This combination reduces the level of water-soluble and heat-sensitive toxins and anti-nutrients such as tannins, saponins, digestive enzyme inhibitors and lectins, as well as flatulence factors. It also partially degrades phytic acid, which is a potent inhibitor of mineral absorption, an inhibitor of the digestive enzyme trypsin and an enemy of dental health (1). This improves the digestibility and nutritional value of...
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