Hey guys! I had some fun links I wanted to post, so here you go. Not as many as I’d like, but I’ll try to keep ’em coming.
Also, there’s been plenty going on in my own life, but too much to get to with the time I have today. Suffice it to say that I was at 201 and 12.8% body fat this morning, which is one of the lowest I’ve ever seen on my Omron. Woot!
Calories and Carbohydrate – This is another great example of Dr. Guyenet making me think about things. Nothing in nutrition is as simple as we’d like it to be, but it’s tough to deny that starving people tend to lose weight. I really, really want to see some of the AHS 2012 presentations. I hear that some of them relating to carbohydrates got a little heated, and there’s nothing like a little nutritional brouhaha to get my blood up. I don’t watch much TV, so I have to make my own fun. Sue me.
Suddenly Last Summer – Dr. Feinman discusses some really neat science, specifically treating cancer patients with a low-carb diet intervention. Sounds like it worked very well, and the next step is breaking through the intellectual inertia that just doesn’t want to see it. Fingers crossed that it’ll work out. I think that could be huge for people, and would make such a difference in so many lives.
Healthwatch Reno – More on the program Robb Wolf is working on with Specialty Health in Reno. Exciting stuff, for sure!
Defining Junk Food – This is a great, short piece about the dangers of gov’t intervention in nutrition. As many of us in the whole/traditonal/ancestral food worlds know, there’s nothing wrong with saturated animal fats from healthy animals, or with fruit, or with reasonable quantities of local, raw honey. Even if a government agency wanted to help people avoid “unhealthy” foods, there’s no guarantee that such an agency’s idea of what’s healthy would look anything like what I know to be healthy for me and my family. I’d rather they just stayed out of it entirely and let the magic of the information age work to educate people.
Plantain Crackers – These are nut-free and egg-free, which is important to me ever since we figured out that my wife has an egg sensitivity. They sound really good, and could be great with some kind of dip, or with tuna salad. Actually, that sounds awesome. I love my tuna salad with something crispy, and these would be perfect. I just gave myself a great excuse to make these!
Okay, that’s all for now. Thanks for reading!