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Free The Animal

Ex Navy Officer. Owner of Businesses. Digital Entrepreneur. Expat Living in Thailand. 5,000 Biting Blog Post on Everything since 2003.

You are here: Home / 2009 / Archives for October 2009

Archives for October 2009

Lazy Ass Leftovers

October 30, 2009 16 Comments

News: Today, Free the Animal surpassed 50,000 visits and 90,000 page views in a month for the first time ever. Story to follow on Sunday or Monday, plus, a substantial post I’m working up about a research doctor in New Zealand who still doesn’t get it. jimmy moore has his hands in both of those stories. Stay tuned. in the meantime…

This should take only a few minutes. First, get your leftover spaghetti sauce going on low, covered, & be patient. No use in causing excessive oxidative damage in reheating.

Separately, get an omelet pan going with lots of butter. Get the pan very hot first, add the butter, turn the heat medium low and let the butter get past bubbly to slightly brown, toss in the eggs & stir. Even in a stainless pan without non-stick, they shouldn’t stick. Flip the omelet when ready, keep it open face, add sauce & freshly ground parmesan, and you have yourself dinner.

Spaghetti Sauce on an Omelet
Spaghetti Sauce on an Omelet

The spaghetti sauce was the same basic recipe as here, except I used the very last pound of my brother’s venison kill instead of ground beef. A couple of nights before, I put it over spaghetti squash, like in the former link, right above. Delicious.

Filed Under: General

What’s Really Important About This Blog

October 29, 2009 31 Comments

I got an email from a new reader the other day.

…30 years old, MD in anesthesia and critical care in Italy, fed up with being 40 pounds overweight. I’ve always been the big girl, since I was little, and now that I’m a grown up i would really LOVE to shed the pounds at last. Tried it all: low-cal-low-fat; doesn’t seem to work. Went vegetarian and literally BALLOONED UP…

So now I’ve been on evolutionary for 6 days and it looks good. I’ve just subscribed to your freetheanimal site. A few questions; maybe you can help me out a bit:

  • Do calories count when on pure EF?

  • How often should I fast, if at all?

  • Should I work out according to the power law workout max twice a week?

Very nice of this reader to donate a subscription, even having been reading the blog for only a few days. I really appreciate that. Here was my email response.

I actually don’t know if calories count or not if one keeps the carbs low. I tend to think there’s some "metabolic" advantage, but who really knows how it works (more heartbeats, higher respiration, more poop…?) and what the limits are. I have heard anecdotes of people eating upwards of 10,000 kcals per day of 80-90% fat, a little protein, and not gaining weight over weeks of the experiment.

But what’s the point?

The real power of EF is that you don’t need to count anything. Don’t be afraid of natural fats (animal, coconut, olive oil), eat plenty of then (60-70% of energy), moderate protein, low carb and everything seems to take care of itself. Just eat real food. When you do, you should find appetite begin to change. So, you never need to count anything because you’re shedding weight, your hunger is far different than before, and you should feel really good and energetic most of the time.

I’m a big proponent of intermittent fasting and have blogged a lot about it. See the category on the blog. I think that at first it should be regimented and formal, twice a week for losing and once per week for maintenance. Now that I’m about where I want to be, I just fast randomly, sometimes skipping a meal, and sometimes two or three: 18 hour fasts, 24, and sometimes 30 or 36. I usually try to do them in advance of my workouts. However, fasting isn’t essential — though I think skipping a meal or two here and there is important (look up autophagy) — but you can easily progress without it.

I have never worked out more than 1 hr per week, 2 x 30 minutes. The power law aspect is that in such brief time you can get far more intense. Nobody believes I only do 1 hr a week, when many overweight people I know trudge along at low-intensity for hours per week and never make any progress.

There was a follow-up email today with an important question and I thought I’d provide an answer here, along with the opportunity for anyone else to share experiences of insight.

So far I’ve been on EF for 7 days and lost 3 pounds. I do hope it will keep up… the last four days have seen a scale that will not move either way. plus, this might sound like psychological blabber but trust me I’m so scared that this, too, might fail like countless other methods, that I’m afraid of the scale… any suggestion about how to SANELY relate to a scale is greatly appreciated.

Well, first, you should understand that a lot of that initial 3 pounds is water that your body no longer needs to bind glycogen (since you’re depleting it). The goal is to convert your metabolism to that of a fat burner. You’ve got a few hours of glycogen stores if you’re eating a lot of carbs, and your body screams bloody murder when you’re not keeping those levels up with regular sugar intake. Conversely, you’ve got 3-4 months or more of fat stores (and you can make the needed glucose for brain and red blood cells with protein). When you become a fat burner your appetite should change radically.

But it’s a process. For some, it’s rapid, and for others, it just takes a while. But — and it’s a BIG BUT — you don’t need to be hungry all the time and you get to eat luxuriously. Check out the Food Porn category. I eat better than virtually every person on earth eating grains and sugar — and not just in terms of nutrition — but in terms of taste and satisfaction. Last night after eating the curry I blogged, I recall sitting there in such an amazing state of contentment for the longest time, and with none of the bloated or tired feeling one gets in the hours to come — and I ate a lot.

So, you know what? Even if I didn’t lose much weight, express my genes, and reset my body to the way evolution intended, I’d still eat this way for the way I simply feel. Give this at least a few months and don’t ever discount the way you feel. It’s critical.

It’s a feature of the modern, agriculture-backed church and state bedfellows that you are always called upon to sacrifice and to feel guilt when you feel pleasure and contentment by means of your own individual efforts. Conventional, fake "contentment" — the "contentment" of a slave — in a world where parasites run things demands that everyone produce to keep them in blood to suck, and their only viable long-term strategy for that is to instill unearned guilt. They do that by promoting fantasies as real, crating problems where no problems exist, and then provide a "solution" that of course requires allegiance, worship, obedience, sacrifice.

The whole aim of practical politics is to keep the populace alarmed (and hence clamorous to be led to safety) by menacing it with an endless series of hobgoblins, all of them imaginary. –H. L. Mencken

And it’s that guilt, alarm, and clamoring for safety and salvation that causes you to torture yourself with low-fat diets of industrially processed garbage — and then try a burn it off in hours of toil on a treadmill or some other penance for your sins.

There’s the theory. For the practical, I would recommend that you don’t look at the scale very often. In an evolutionary context, we are simply not very good at gaining valid knowledge from observations of very complex systems (like metabolism). There was a book written a few years back that I highly recommend: Fooled by Randomness, by Nassim Nicholas Taleb. If you’ve read any of Art de Vany’s blog, you may have seen reference.

You don’t want to get yourself stressed, worried — or overly exuberant — by obsessing on the scale. Personally, I look at it twice per week, after each workout on the way to the sauna. In over two years at this, I can tell you that there have been a multitude of inexplicable swings up to 5 pounds in either direction. So, what you want to do is pay attention only to the highs & lows.

You are trying to shed fat and to keep and strengthen lean tissue. So, what you want over time is to observe lower highs and lower lows on the scale, and between those two established trends, never mind what happens, so long as you’re keeping your eating practices at 80-90% good.

Anyone else have anything to add?

Filed Under: General Tagged With: vitamin d

Thai Masaman Beef Curry

October 28, 2009 9 Comments

Now that it’s getting colder, a lot more hearty dishes like stew, chili, and curry are going to be hitting the blog. Rumor has it that I’ll be up for another chicken mole in my style come Saturday night.

Now for tonight’s dish: masaman curry (sometimes spelled "massaman").

Thai Massaman Beef Curry
Thai Masaman Beef Curry

The typical recipe calls for beef (I used sirloin filets), onion, carrot and white sweet potato (I used cubed butternut squash). As for the curry paste, minimum a huge heaping tbsp per can of coconut milk. I did about 1 1/2 tbsp plus maybe a half tsp cayenne pepper for heat. Ultimately, you’ve got to find your own taste. The recipe also calls for peanuts. I said "what the hell" and added a tsp of organic, unsweetened peanut butter.

I first browned the meat in 2 big tbsp of coconut oil. Then, add the coconut milk (1 can per pound of meat is what I do) and curry paste; bring to a boil, cover & simmer about 15 minutes. Then add the veggies and simmer another 15. Test for tenderness in the meat & veggies and go a little longer if you need to. This was the first time I used butternut squash. It was not as good as the sweet potato, but acceptable. (Anyone know offhand the carb difference?) Anyway, it got soft really fast, so next time I’ll put it in for only the last 5-10 minutes.

For the "rice" I took some cauliflower, broke it into small pieces and then used very brief pulses in small batches in the food processor. Way easier than chopping finely. Then the wok went on high with 2 tbsp coconut oil and about a heaping tbsp of almond meal. Let the almond meal brown, toss in the cauliflower and stir fry on high for a bit, then reduce to let moisture escape. Sprinkle with cinnamon to taste for an amazing taste combo with the curry.

Enjoy.

Filed Under: General

Is It Really A “National Emergency,” Mr. President?

October 25, 2009 94 Comments

If it is, then how come your own daughters — the young being at highest risk for contracting the H1N1 virus, according to the epidemiology so far — haven’t been vaccinated?

It’s "not available to them?" Come now, Barack. You don’t really expect anyone to swallow the notion that two doses of H1N1 vaccine can’t be made available to the children of the President of the United States, do you? …There’s more at Karen’s place, including a videe of the prez.

On the other hand, perhaps you would be wise to forego the risk of vaccination for yourself and children, which of course raises the question of why whip up all the hysteria? Well, I’m sure I know the answer to that; but alas, it’s not the subject of this post, merely an entrée.

I have stayed mostly away from this topic until now, except to point out in past posts that adequate vitamin D levels seem to be very protective against influenza, and perhaps specifically to H1N1.

Over the past few months I’ve been reading things here and there, not just about H1N1, but also concerning the effectiveness of flu shots in general. And, I have to ask:

Are Flu Shots An Enormous Scam?

I don’t see how anyone can conclude differently, once you dig into the data. One of the most interesting things I saw in my informal research was a chart of infection rates going back a very long time, prior to the advent of flu vaccination. Guess what? Little to no difference. Unfortunately, I seem to have forgotten where I saw that. If anyone else saw it can can point it out in comments, please do.

But before we dig into flu vaccinations in general, what can we say about H1N1? Well, what about the southern hemisphere that’s just coming out of the winter flu season, into spring and onto summer? According to the Junkfood Science blog:

Three months ago, public health experts and even the President of the Australian Medical Association were warning that one-third of the population would get swine flu. As late as last month, the Australian government had ordered 21 million doses of swine flu vaccine, enough to vaccinate the entire population.

In reality, as of noon today, the Australian Department of Health and Ageing reports that Australia has had 35,775 confirmed cases of pandemic H1N1. The experts had overstated the numbers who would get sick by 203-fold. There have been 162 deaths — a fraction (5.4%) of the 3,000 Australians who typically die from the seasonal flu each year. [emphasis added]

Moreover, it seems that a blog specifically dedicated to the swine flue in Australia lost interest around September 28, 2009, the date of the most recent post. And this is a "National Emergency?" I’ll tell you what’s a national emergency: stupid, ignorant, and/or gullible people waiting to be collectively led around by the nose.

There’s an article of amazing scope in the November, 2009 issue of The Atlantic: Does the Vaccine Matter? It’s authored by Shannon Brownlee and Jeanne Lenzer. This is one you might want to get in dead tree version for easier reading.

Let’s dive right in.

But what if everything we think we know about fighting influenza is wrong? What if flu vaccines do not protect people from dying—particularly the elderly, who account for 90 percent of deaths from seasonal flu? And what if the expensive antiviral drugs that the government has stockpiled over the past few years also have little, if any, power to reduce the number of people who die or are hospitalized? The U.S. government—with the support of leaders in the public-health and medical communities—has put its faith in the power of vaccines and antiviral drugs to limit the spread and lethality of swine flu. Other plans to contain the pandemic seem anemic by comparison. Yet some top flu researchers are deeply skeptical of both flu vaccines and antivirals.

Did you know that? Were you aware that even some top influenza researchers are skeptical of flu shots? Bet many of you didn’t.

Yet the flu, in many important respects, remains mysterious. Determining how many deaths it really causes, or even who has it, is no simple matter. We think we have the flu anytime we fall ill with an ailment that brings on headache, malaise, fever, coughing, sneezing, and that achy feeling as if we’ve been sleeping on a bed of rocks, but researchers have found that at most half, and perhaps as few as 7 or 8 percent, of such cases are actually caused by an influenza virus in any given year. More than 200 known viruses and other pathogens can cause the suite of symptoms known as “influenza-like illness”; respiratory syncytial virus, bocavirus, coronavirus, and rhinovirus are just a few of the bugs that can make a person feel rotten. And depending on the season, in up to two-thirds of the cases of flu-like illness, no cause at all can be found.

Yep, "the flu" has become ubiquitous in the language. I recall Dr. Dean Edell once mentioning on his show that most illnesses people ignorantly attribute to the flu are actually food-born maladies that come & go in a few days.

Here’s Australia, again.

In August, the President’s Council of Advisors on Science and Technology projected that this fall and winter, the swine flu, H1N1, could infect anywhere between one-third and one-half of the U.S. population and could kill as many as 90,000 Americans, two and a half times the number killed in a typical flu season. But precisely how deadly, or even how infectious, this year’s H1N1 pandemic will turn out to be won’t be known until it’s over. Most reports coming from the Southern Hemisphere in late August (the end of winter there) suggested that the swine flu is highly infectious, but not particularly lethal. For example, Australian officials estimated they would finish winter with under 1,000 swine flu deaths—fewer than the usual 1,500 to 3,000 from seasonal flu. Among those who have died in the U.S., about 70 percent were already suffering from congenital conditions like cerebral palsy or underlying illnesses such as cancer, asthma, or AIDS, which make people more vulnerable.

And there’s the rub — that unhealthful, sick people are more susceptible — that we’ll now get into.

But while vaccines for, say, whooping cough and polio clearly and dramatically reduced death rates from those diseases, the impact of flu vaccine has been harder to determine. Flu comes and goes with the seasons, and often it does not kill people directly, but rather contributes to death by making the body more susceptible to secondary infections like pneumonia or bronchitis. For this reason, researchers studying the impact of flu vaccination typically look at deaths from all causes during flu season, and compare the vaccinated and unvaccinated populations.

Such comparisons have shown a dramatic difference in mortality between these two groups: study after study has found that people who get a flu shot in the fall are about half as likely to die that winter—from any cause—as people who do not. Get your flu shot each year, the literature suggests, and you will dramatically reduce your chance of dying during flu season.

In all my informal research, this aspect seems to be the chief crux of the matter; the one everyone hangs their hat on, and it’s true: if you compare the group of people who get vaccinated against those who don’t, those who do die half as much within the year as those who don’t.

Case closed, right? But, ah, as we’ve talked about many times: confounding variables. Let’s dig deeper.

Suppose someone were to track all-cause mortality against people who get annual checkups with their doctor vs. those who don’t. I have no doubt that the group who does get annual checkups will have a statistically significant reduction in all-cause mortality over those who don’t get checkups. So, getting annual checkups contributes to longevity? Maybe it does, but I doubt the actual contribution is anywhere near as profound as I’d expect the statistics to reveal.

Maybe you give yourself too little credit. Think about it. Is it the fact that you go to a white-coated doctor for 30-60 minutes per year that’s causing your better general health, or, is it more likely that you’re health conscious (which is why you bother with the checkups) that works for you the other 364 days of the year? Don’t be dumb, or gullible.

I know, understand, and agree that being a physician is a high calling. But the most honest among them will tell you point blank: they are no substitute for healthy living.

Yet in the view of several vaccine skeptics, this claim is suspicious on its face. Influenza causes only a small minority of all deaths in the U.S., even among senior citizens, and even after adding in the deaths to which flu might have contributed indirectly. When researchers from the National Institute of Allergy and Infectious Diseases included all deaths from illnesses that flu aggravates, like lung disease or chronic heart failure, they found that flu accounts for, at most, 10 percent of winter deaths among the elderly. So how could flu vaccine possibly reduce total deaths by half? Tom Jefferson, a physician based in Rome and the head of the Vaccines Field at the Cochrane Collaboration, a highly respected international network of researchers who appraise medical evidence, says: “For a vaccine to reduce mortality by 50 percent and up to 90 percent in some studies means it has to prevent deaths not just from influenza, but also from falls, fires, heart disease, strokes, and car accidents. That’s not a vaccine, that’s a miracle.”

Did you get that? He smells a rat. So, why the push for vaccination when the stats don’t work out right? Alright, lets get to an explanation of what I’ve already alluded to.

The estimate of 50 percent mortality reduction is based on “cohort studies,” which compare death rates in large groups, or cohorts, of people who choose to be vaccinated, against death rates in groups who don’t. But people who choose to be vaccinated may differ in many important respects from people who go unvaccinated—and those differences can influence the chance of death during flu season. Education, lifestyle, income, and many other “confounding” factors can come into play, and as a result, cohort studies are notoriously prone to bias. When researchers crunch the numbers, they typically try to factor out variables that could bias the results, but, as Jefferson remarks, “you can adjust for the confounders you know about, not for the ones you don’t,” and researchers can’t always anticipate what factors are likely to be important to whether a patient dies from flu. There is always the chance that they might miss some critical confounder that renders their results entirely wrong.

One must wonder. See, I think, intuitively, I’d have little problem listing a whole slew of variables likely to be more important than a flu vaccination. A good paleo diet — high in natural fats — would be one strong association, I’d guess (the strongest? probably). Any data to see how such people fared against death by flu, or all-cause mortality? Nope. Never’ll happen in this life. It’s the hugest blind spot ever; human evolution: as a principle, it does not exist hardly anywhere in the science as a driving force. We’re pre-Copernican. We’re in many ways far more primitive in perceptual understanding than primitives who lived 100,000 years ago. They lacked our methods and technology; so, they just resorted to what they could observe and logically deduce.

And while they were mostly helpless against the most ravishing of what mother nature could unleash, they at least knew how to eat and be as healthy as their environment would allow.

Nonetheless, in 2004, Jackson and three colleagues set out to determine whether the mortality difference between the vaccinated and the unvaccinated might be caused by a phenomenon known as the “healthy user effect.” They hypothesized that on average, people who get vaccinated are simply healthier than those who don’t, and thus less liable to die over the short term. People who don’t get vaccinated may be bedridden or otherwise too sick to go get a shot. They may also be more likely to succumb to flu or any other illness, because they are generally older and sicker. To test their thesis, Jackson and her colleagues combed through eight years of medical data on more than 72,000 people 65 and older. They looked at who got flu shots and who didn’t. Then they examined which group’s members were more likely to die of any cause when it was not flu season. […]

[…] In fact, the healthy-user effect explained the entire benefit that other researchers were attributing to flu vaccine, suggesting that the vaccine itself might not reduce mortality at all.

Suppose it was believed that some talisman protected people from death in the next year. Every spring, those who could would embark on a trek; say, a climb up Mt. Fuji (I picked that ’cause I’ve done it!). Over the next year, we tabulate the all-cause deaths and compare the stats for those who made the trek vs. those who didn’t. Any guesses as to who would have the lowest mortality? You would completely understand that the difference is a function of those healthy enough to make the trek, vs. those who aren’t — and that those who aren’t will doubtless have far higher general mortality in the year to come.

But suppose we were able to make the epidemiology better. How would one do that? Well, the easiest and surest way would be to not vaccinate at all for a year, and then compare the death rates to the years when many were vaccinated.

THE HISTORY OF FLU VACCINATION suggests other reasons to doubt claims that it dramatically reduces mortality. In 2004, for example, vaccine production fell behind, causing a 40 percent drop in immunization rates. […]

And how did that work out? It wasn’t a total moratorium on vaccination, but maybe it’ll lend a clue. But let’s wait. Maybe we can get even more data.

[…] In addition, vaccine “mismatches” occurred in 1968 and 1997: in both years, the vaccine that had been produced in the summer protected against one set of viruses, but come winter, a different set was circulating. In effect, nobody was vaccinated. […]

There we go…and, the punchline:

[…] Yet death rates from all causes, including flu and the various illnesses it can exacerbate, did not budge. Sumit Majumdar, a physician and researcher at the University of Alberta, in Canada, offers another historical observation: rising rates of vaccination of the elderly over the past two decades have not coincided with a lower overall mortality rate. In 1989, only 15 percent of people over age 65 in the U.S. and Canada were vaccinated against flu. Today, more than 65 percent are immunized. Yet death rates among the elderly during flu season have increased rather than decreased.

OMG!

And by the way, for the 2004 partial vaccination case mentioned first: "…Yet mortality did not rise."

Felling gullible and duped, yet? But, after all, I’m just a blogger who’s lost some weight — I had a "stint" of weight loss…

“Tom Jefferson has taken a lot of heat just for saying, ‘Here’s the evidence: it’s not very good,’” says Majumdar. “The reaction has been so dogmatic and even hysterical that you’d think he was advocating stealing babies.” Yet while other flu researchers may not like what Jefferson has to say, they cannot ignore the fact that he knows the flu-vaccine literature better than anyone else on the planet. He leads an international team of researchers who have combed through hundreds of flu-vaccine studies. The vast majority of the studies were deeply flawed, says Jefferson. “Rubbish is not a scientific term, but I think it’s the term that applies.” Only four studies were properly designed to pin down the effectiveness of flu vaccine, he says, and two of those showed that it might be effective in certain groups of patients, such as school-age children with no underlying health issues like asthma. The other two showed equivocal results or no benefit.

So take that!

Jefferson has a logical approach on principles, which is that the theory of vaccination is sound. It’s based on our immune systems. You never get the same cold virus twice in your life. Every time you get a cold, you are henceforth immune to that specific virus for the remainder of your days. But viruses, having short lifespans, succumb to evolution fast faster then we do, such that their rapid mutation ensures their survival within human hosts. Think about it.

So, if you take such a principled approach, to where will reason lead you? How about: healthy people have robust immune systems, and thus, healthy people — those who will fight off the virus normally — respond predictably well to the vaccine, produce the expected antibodies very efficiently?

There’s some merit to this reasoning. Unfortunately, the very people who most need protection from the flu also have immune systems that are least likely to respond to vaccine. Studies show that young, healthy people mount a glorious immune response to seasonal flu vaccine, and their response reduces their chances of getting the flu and may lessen the severity of symptoms if they do get it. But they aren’t the people who die from seasonal flu. By contrast, the elderly, particularly those over age70, don’t have a good immune response to vaccine—and they’re the ones who account for most flu deaths. […]

Yet both "National Emergencies" and associated corporate profits persist. In the end, patients die anyway, paid for by those who wouldn’t have, anyway.

Had enough? Well, much of the remainder of the piece is about resistance over controlled trials, which, if you read regularly: observational epidemiology only gets you to the hypothesis stage. You need to control variables to tease out real causes. So, let’s explore.

The annals of medicine are littered with treatments and tests that became medical doctrine on the slimmest of evidence, and were then declared sacrosanct and beyond scientific investigation. In the 1980s and ’90s, for example, cancer specialists were convinced that high-dose chemotherapy followed by a bone-marrow transplant was the best hope for women with advanced breast cancer, and many refused to enroll their patients in randomized clinical trials that were designed to test transplants against the standard—and far less toxic—therapy. The trials, they said, were unethical, because they knew transplants worked. When the studies were concluded, in 1999 and 2000, it turned out that bone-marrow transplants were killing patients. Another recent example involves drugs related to the analgesic lidocaine. In the 1970s, doctors noticed that the drugs seemed to make the heart beat rhythmically, and they began prescribing them to patients suffering from irregular heartbeats, assuming that restoring a proper rhythm would reduce the patient’s risk of dying. Prominent cardiologists for years opposed clinical trials of the drugs, saying it would be medical malpractice to withhold them from patients in a control group. The drugs were widely used for two decades, until a government-sponsored study showed in 1989 that patients who were prescribed the medicine were three and a half times as likely to die as those given a placebo.

Don’t have a short memory and don’t be dumb. Realize that those who are in power are in power because they like to be in power (Duh!); they don’t really give a damn about you or your family, and You. Are. On. Your. Own.

Personally, I would never have it any other way.

In the end, the myth of flu vaccination (I assume, but have not looked into the seeming clear benefit of polio, smallpox and other vaccines) efficacy may do us more harm than good.

In the U.S., by contrast, our reliance on vaccination may have the opposite effect: breeding feelings of invulnerability, and leading some people to ignore simple measures like better-than-normal hygiene, staying away from those who are sick, and staying home when they feel ill. Likewise, our encouragement of early treatment with antiviral drugs will likely lead many people to show up at the hospital at first sniffle. “There’s no worse place to go than the hospital during flu season,” says Majumdar. Those who don’t have the flu are more likely to catch it there, and those who do will spread it around, he says. “But we don’t tell people this.”

If you want to get sick, hang around hospitals.

Note: I’m really grateful to the authors of The Atlantic article who permitted me to put something coherent — perhaps entertaining — together in a few hours, based mostly on their work of weeks, or months.

10/27/09: Check out this CBS News investigative report.

Filed Under: General Tagged With: vitamin d

“I Know It’s Just a Memory; Some Memories Last Forever”

October 24, 2009 6 Comments

A Ponderable, For Sure

While I contemplate and pick at a couple of other posts for a day, or 2, 3… out, here’s some early, very Deep Dish rock for you. It’s Rush, 1976 live, Lakeside Park.

The video is primitive but gets better. The band is quite unpolished at this point. Geddy’s vocals are by far the weakest element (but later to equal guitar and drums). I have a number of later versions of this song and they get way better — more polished on every element. OK, so everything gets going at around 1:20. At 2:00, even better and by 2:45, we’re in full swing.

The title of the post comes in at 3:20, which ushers in a full minute closing of nothing but instrumental; and the good thing about that, is that it’s pretty much just as good as anything later.

Enjoy.

Filed Under: General

Low & Slow Tri-Tip Roast au jus & Potato Purée

October 22, 2009 12 Comments

This isn’t appropriate for those on strict, low-carb regimes. I have found, however, that so long as it’s pretty real food (TM), I have no problem with occasional ingestion of potatoes cooked sensibly: do your fries in lard, coconut oil, or tallow and add lots of butter and cream to mashes & purées.

Here’s the prep, which is about 2 soup ladles worth of my homemade beef stock (frozen), reducing, as well as pats of organic butter in organic cream. This is for two helpings, which are two medium potatoes.

Sauce for Meat Potatoes
Sauce for Meat & Potatoes

I did the grassfed tri-tip in the oven at 250 with a temp probe, removed it when the internal was 125, then fired the broiler on high and did about 2 minutes on each side, rubbing them down with butter.

The idea with the purée is to make it somewhere between a mash and a hearty soup, such that you spread it out over your plate, using it as a bed for the meat. Food processors work best to get this level of smoothness. It should come out like a pudding in consistency.

Low Slow Tri Tip Potato Puree
Low Slow Tri Tip & Potato Puree

And there you have it: last night’s dinner for two.

One final note, and it’s a note of dismay. I did not particularly like the taste of the fat on this grassfed roast from La Cense. The lean meat was delicious, but the fat had an off-putting, gamey taste to me. Perhaps I just need to get used to it. On the other hand, all the grassfed steaks I’ve enjoyed have been excellent, including the taste of the fat.

Filed Under: General

Extra Extra: Margarine Only Healthful for 10 Years! (…then it kills you)

October 22, 2009 3 Comments

Can this study get any better? Yes it can. The investigators broke down the data into two halves: the first ten years, and the second ten. In the first ten years, there was no significant association between margarine intake and heart attack incidence. In the second ten, the group eating the most margarine had 77% more heart attacks than the group eating none.

That’s Stephan, pitting butter against margarine*. Highly recommended reading.

Another tidbit:

People who ate the least margarine had the highest prevalence of glucose intolerance (pre-diabetes), smoked the most cigarettes, drank the most alcohol, and ate the most saturated fat and butter. These were the people who cared the least about their health. Yet they had the fewest heart attacks.

Ha, even smoking is less bad for you than eating industrially processed, fraudulently marketed, government backed and subsidized agri-crap.

*(nasty garbage unworthy of being fed to sewer rats)

Filed Under: General

Drs. Michael & Mary Dan Eades, Chef Heston Blumenthal, Author Tim Ferriss & the SousVide Supreme

October 21, 2009 24 Comments

So, not only did I get to attend, but Dr. Mike invited me to sit at his table with Dr. Mary Dan and himself. But guess who else? ...None other than Tim Ferriss, author of The 4-Hour Work Week.

Filed Under: General Tagged With: april fools, Mike Eades, Mike Tim, sous vide, tim ferriss, UK

Curing the Sugar Addiction

October 20, 2009 48 Comments

I’m going to need reader help with this one. An email.

I was very impressed to read your path. I am currently 360 lbs and I am 5’10. I know it is decision time or I have to pack my bags and leave the planet. I do have the book primal blueprint but I find that I am unable to curb my sugar craving from time to time. I am curious if there is a supplement that would kill my craving and then I would like to let go of the extra weight to get back to 240 lbs.

For a long time until age 40 I was very fit. I competed on a couple U.S. OLYMPIC TEAMS as an alternate getting to the finals of the U.S. Team in 1996 but then I got hooked on the sugar and stopped training like a madman. I sure would like to let go of this weight and feel kinda stuck. I am not confident in other diet systems because they just don’t resonate with me like the paleo does.

Do you have any insights you can share?

My problem was always the indirect intake of sugar via processed food, fast food, bread, pizza, and so on. Sure, I could get a sugar fix on now and then, particularly around holidays when candies & baked sweets abound, but the sweet taste itself was never a big problem for me. That is to say: I would indulge if it was around, but I was never one to buy candies and other sweet stuff, and I always drank diet soda from sometime in my 20s.

So, all that I can say is that for me personally, the biggest craving killer for any sorts of cravings is fat, good fat. In fact, I’ve tested it. I make various forms of "liquid fat bombs" (I no longer use sweeteners of any kind). Currently, my favorite is one egg, 4 oz heavy cream, and 2-3 tsp of FAGE Total, until I have a volume of 8 oz total. I sometimes add some ice as well.

This just knocks hunger — indeed, all cravings — dead, for me.

As to supplements, there’s a couple of things you could check out. I mentioned a Jimmy Moore interview with Julia Ross in this post back in July. The idea is that cravings for various things (drugs, alcohol, sugar) can be seen as deficiencies of various hormones that can be helped by targeting specific amino acids and supplementing. She also says that lots of protein can work too, but that’s harder. But check out the interview and her website.

For me, fat seems to work the best.

Anyone else have insights to share?

Filed Under: General

Texas Style Chili

October 18, 2009 15 Comments

Two substantive posts on line for tomorrow and Tuesday or Wednesday. In the meantime, here’s Friday night’s dish.

It was a 2.5 lb. cross rib roast; trimmed, cubed, and then browned pretty well in the cooking pot in a big tbsp of lard and another of bacon drippings — medium heat. Once browned, I added 5 ladles of my beef stock, a couple of cups of water, about 6-7 tbsp chili powder and 2 tbsp Thai massaman curry paste (just enough to have people go: "what’s that?!"). These were all rounded tbsps. Then: one cap of diced tomatoes, a can of tomato sauce, 4 cloves of fresh garlic crushed & chopped, a medium onion, chopped, 3/4 of a green bell pepper, cubed, and about a cup of chopped crimini mushrooms.

Chili in the Pot
Chili in the Pot

Be patient. Once I brought it all to a boil, it’s about an hour covered on your smallest burner low. Then, take the cover off and increase heat –if needed — until you get a light simmer. This will reduce and thicken the sauce — essential.

I was very pleased because inside of the first hour, the roast was already tender enough to break apart with a fork.

Chili for three
Chili for three

It was garnished with — get this! — FAGE Total yogurt. Way better than sour cream.

Chili  No Beans
Chili No Beans

Filed Under: General

Meatballs in Blue Cheese Sauce

October 16, 2009 13 Comments

Nope, I can’t get enough of this sauce (the 2nd one), and neither will you if you try it. Any sort of beef will do, and it’s easy as can be.

Here’s a kinda "recipe" for a pound of ground beef, which in my case was La Cense grassfed. But first, here’s what it ends up looking like, flash enabled.

Meatballs Blue Cheese Sauce
Meatballs & Blue Cheese Sauce

OK, we’ll presume you know how to make balls out of ground beef. Get your cast iron or equivalent online & fatted up with tallow, lard, or bacon drippings (I used the later, about 2 heaping tbsp — don’t be shy). Fry up your meatballs, but on low to medium low heat. Be patient, they have to cook through. You’re not merely browning them.

When done, move to a plate in the oven on warm. Now comes the fun.

1/4 cup of any red wine will do to deglaze the pan using a spatula. Then, in goes two soup ladles of beef stock (whatever you have and obviously, this will effect quality). I used my own beef stock and the last batch was particularly rich. Bring it to a boil, reduce to simmer, add three pats of butter and then three heaping tbsp of crumbled blue cheese. Let it simmer a while until smooth and reintroduce the meatballs.

1 tbsp at a time, stir in crème fraîche, sour cream, or even yogurt until smoother, tasting after each addition. I think it came out to 2 tbsp for me (of crème fraîche). Here’s a view without the flash.

Same without the flash
Same without the flash

Filed Under: General

The Vegetarian Myth Revisited

October 16, 2009 6 Comments

Aside from the recent abysmal nature of my blogging, my neighborhood dog-walking friend Kara emails:

You are on the cutting edge.

Indeed, I am. She forwards a great review of The Vegetarian Myth (reviewed here, here, here, and here) in an email newsletter from Fourfold Healing.

The vegetarian Myth by Lierre Keith

Very occasionally powerful, life-changing books are written that give one the palpable sense that "if people would only listen" the world might be a different place. The vegetarian Myth by Lierre Keith is one such book. In this book Lierre essentially tells two intertwined stories. One is the story of the deterioration of her own health as a direct result of adopting a vegan diet. The second is the related tale of the destruction of our planet essentially as a result of the widespread adoption of agriculture, specifically agriculture based on the growing of grains. Her central premise is that, unlike what we are all led to believe, the absolute worst thing that could ever befall humans or the earth is if we all adopted a vegetarian or, worse yet, a vegan diet. To many, this is such an unbelievable head spinner that they simply will not even be able to entertain the ideas that are presented by Lierre. The ideas, the argument she presents to make her case are powerful, coherent and irrefutable – grains and in fact a grain-based (i.e. vegetarian) diet are literally killing us all.

First, the ecological argument. We are told that the biggest users of fresh water and the most wasteful, ecologically speaking, food we can eat is meat. We are told that if instead of feeding grains to cows to get meat, which is anyway poison for us to eat, we should feed that grain to people thereby feeding at least 30 people with a grain-based diet for every one person we can feed on a meat-based diet. We are told to eat low on the food chain to conserve resources and be ecologically friendly. And, finally and crucially we hear people proudly announce they don’t eat anything with faces as a sign that they are living out their deeply held convictions about social justice. The facts actually tell a completely different story.

Imagine the Middle East 10,000 years ago when the only people living in what we now call Iraq, Lebanon, Israel, Egypt, etc., were nomadic hunter-gatherer types. This area was referred to as a paradise; it was lush, fecund; Lebanon was the land of the cedar forests. The area between the Tigris and Euphrates was literally paradise on earth. Then came agriculture, specifically the growing of grains. As happens where grains are grown and irrigation is used, the soil began to lose its vitality, the humous layer was lost. The irrigation and the converting of perennial grasses and the animals that live on these grasses to annual crops is akin to mining the nutrients and the fertility out of the soil. Without sufficient animal manure and animal bodies to put nutrients back into the soil, without the annual flooding of the plains that is stopped when irrigation systems are used, the land loses its nutrients, the soil becomes more salty and, as evidenced in the Middle East, eventually, inevitably the land becomes a desert. Lierre describes this process in intimate detail so the reader is left with no doubt that in human history, whenever the transition from perennial grass- based land – alongside naturally flowing lakes and rivers, co-existing with verdant forests – is converted into grain based agriculture, the inevitable result is everything dies. Everything – the plants, the insects, the wild animals and eventually the people.

If this wasn’t reason enough for conscientious people to shun a grain-based diet, Lierre spends the second half of the book detailing the negative health repercussions from adopting a grain-based, vegetarian or vegan diet. For those familiar with the work of the Weston A. Price foundation or The Fourfold Path to Healing, this will come as no surprise. What will be eye-opening for many is a detailed chart that compares the physiology of meat eaters with that of herbivores. If you still have any doubts that humans are literally physiologically required to live on mostly an animal food diet, I recommend checking out this enlightening chart. Lierre has done her homework. She references many studies that have been done in the last 100 years documenting the superior health outcomes, the absence of chronic disease, and the total absence of cancer and heart disease in people who eat the food that comes naturally out of a perennially based grass and forest system. What do these people eat? What is the "human" diet, the diet that works back to heal the land? Conveniently it is one diet, called the GAPS diet. As probably more than a hundred of my patients can attest, those who have literally regained their health as a result of the GAPS diet, it is no surprise that the very diet that can heal so many sick people is the very diet that,when applied to agriculture, can heal a "sick" earth.

Get this book, read it, pass it to your friends, especially your vegetarian friends, for as Lierre often says in our current situation, it is not enough any more to just have good intentions. You also have to be informed about what it is you are fighting for.

By the way, some people have emailed me that they have not been able to get it from Amazon. Me too. I have an order pending; I initially read it on Kindle, but wanted a copy to mark up. Still waiting. At any rate, Lierre informed me via email today that she has had the 2nd edition for weeks and anyone can order directly from her.

She might even sign it for you, if you ask. Click here to order.

Filed Under: General

My Article at Passionate Fitness

October 15, 2009 3 Comments

A couple of weeks ago I posted this on fatty liver reversal. Around the same time I was asked to submit an article to Passionate Fitness and submitted the same one after checking with Rafi to make sure that would be OK.

The time for submitting articles is now past, and now it’s time to vote. Just go to Passionate Fitness where you’ll find the six contest submissions on the left sidebar, and the voting widget on the right sidebar. Please vote for the article you like best.

Filed Under: General

Chicken & Tarragon Sauce; Steak & Blue Cheese Sauce

October 12, 2009 6 Comments

I’m pressed for time, with a court trial (business related; contract dispute) in which my company is the defendant begins tomorrow morning. We have an excellent case — otherwise I’d have easily settled long time ago — but you can never predict an outcome. So, I’m…preoccupied. Perhaps I’ll briefly tell you about it later, but no guarantee.

So, here’s two meals of recent preparation that I’ll just toss up without a lot of hullabaloo.

The first is a Chicken I grilled and prepared a sauce of chicken stock reduction, butter, crème fraîche, and tarragon.

Taragon Chicken
Tarragon Chicken

Next up is a grilled grassfed New York from La Cense, pan grilled, deglazed with some red wine, then add in melted butter (lots), then crumbled blue cheese (rounded tsp+ per serving), get the butter & cheese melted, slightly browning (be very careful & quick), then enough crème fraîche to get it creamy.

Steak Blue Cheese Sauce
Steak & Blue Cheese Sauce

Filed Under: General

More Links & Quick Hits

October 11, 2009 3 Comments

With pressing business issues throughout the week I might not have a lot to post about. But, for now, here’s some of the more interesting things I’ve seen whilst clearing my head at the cabin this weekend.

~ In the American Journal of Epidemiology, which cholesterol level is related to the lowest mortality in a population with low mean cholesterol level; a 6.4-Year Follow-up Study of 482,472 Korean Men? You guessed it.

A low cholesterol level (<165 mg/100 ml) was associated with increased risk of total mortality, even after eliminating deaths that occurred in the first 5 years of follow-up. The risk of death from coronary heart disease increased significantly in men with the highest cholesterol level (£252 mg/100 ml). There were various relations between cholesterol level and cancer mortality by site. Mortality from liver and colon cancer was significantly associated with a very low cholesterol level (<135 mg/100 ml) without any evidence of a preclinical cholesterol-lowering effect. With lengthening follow-up, the significant relation between a very low cholesterol level (<135 mg/100 ml) and mortality from stomach and esophageal cancer disappeared. The cholesterol level related with the lowest mortality ranged from 211 to 251 mg/100 ml, which was higher than the mean cholesterol level of study subjects.

Like I’ve said before, all-cause mortality is the thing to watch, not just death from heart disease. In this study, the lowest mortality was in those men with total cholesterol between about 210 and 250, pretty close to the "sweet spot" I’ve blogged about before, this being the most recent. (Thanks to Ricardo for the link.)

~ Via Patrik, I’ve just got to put this up, even though it’s mostly about global warming. I think Winterspeak makes an excellent point regarding the parallels between the awful, politicized, big-corporate driven bad science we see every day in diet & nutrition and this sordid tale of the demise of the "Hockey Stick" graph that forms the foundation of the anthropogenic global warming hypothesis.

The most amazing part of this story from my point of view was the way in which a dogged Canadian mathematician, acting practically alone with the help of his trusty readers, forced the establishment back step by step to explain where the conclusions upon which a trillion dollar public policy came from and insisted on reproducing the results. If ever there was a tale of triumph over dauntless odds — almost to the point of comparing it to breaking the bank — this is it. The story of man’s search for the scientific truth is still ongoing. Research doesn’t end with McIntyre. It may still prove to be the case that the Hockey Stick exists, but it must be shown on the basis of the data, not on the strength of “consensus” and public relations campaigns. What McIntyre showed is that nothing beneath the stars need be taken on authority. Whether the truth will set you free is a proposition not all will accept; but at least the search for it will.

Remind you of anything?

~ As far I can tell from reading the text of this entire article on Celiac (or Coeliac) disease and its link to osteoporosis, there’s not a single call for the obvious: eliminate gluten grains from your diet. Rather, as usual, it’s about drug therapy. (Thanks to Calvin in Anckorage for that one.)

~ Whoa! Loren Cordain, finally, at long last appears to be turning the corner on the saturated fat issue.

The Seven Country Study, a cross-cultural analysis, reported strong positive associations among a population’s average SFA intake, serum total cholesterol concentrations, and 25-year death rates from CHD. However, it is important to note that several groups with very high SFA intakes from coconut fat (up to 40% of energy) and apparently low CHD rates have since been identified. In the Nurses’ Health Study, a large prospective cohort study, a weak but significant positive association between SFA intake and CHD risk was initially seen. With long-term follow-up, this association was no longer significant. Any association between SFAs and CHD appears to be a small fraction of that observed for TFAs [trans-fatty acids]. Other observational studies and dietary trials have been unconvincing or even contradictory. In general, experimental evidence does not support a robust link between SFA intake and CHD risk.

Yes indeed. Traditional Tokelauans were getting about 40-50% of their energy from saturated fat and certainly were not dropping like flies from heart disease. But once they began migrating to New Zealand and became addicted to sugar and processed foods like the rest of the world, guess what happened?

Keep it up Dr. Cordain. I look forward to the day when this is past history.

~ A very interesting chapter on gout originally in Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health, and got cut by the editors. Tim Ferris serves it up, courtesy of Gary Taubes. Now, go get a load of that and understand the suffering so many have endured because society will simply not accept the fact that our evolved hunter-gatherer bodies — many of which are the product of surviving ice ages — are ill adapted to sugar.

~ Check out this video footage of polar bears and sled dogs. Awww…

Filed Under: General

Links & Quick Hits

October 9, 2009 12 Comments

 ~ Dr. Eades has been up to some good beyond his typical authoritative blog postings and books on sound weight loss and high nutrition. Now, he’s developed a kitchen appliance for best cooking your meats & vegetables: Low & Slow. It’s called sous vide, ("under or less than empty," i.e., vacuum). Here’s his post describing how he got the idea, testing and developing an actual manufactured product. I’m counting on the product delivering an even better "Low & Slow" way to cook. And now, check out the Sous Vide Supreme website.

~ In Current Diabetes Reports:

Some research suggests that low-carbohydrate diets may achieve better early weight loss than comparison diets higher in carbohydrate. Studies of up to 1 year suggest that weight loss on low-carbohydrate diet is comparable with fat-restricted diets with higher carbohydrate content. Limited research has been conducted to evaluate low-carbohydrate diets in managing type 2 diabetes. Although science continues to advance in this field, current research suggests that low-carbohydrate diets can be a viable option for achieving weight loss and may have beneficial effects on glycemic control, triglyceride levels, and high-density lipoprotein cholesterol levels in some patients.

That must’ve hurt.

~ The vitamin D news rolls in daily. Too much to keep up with. Now a new study finds that 70% of women diagnosed with breast cancer have vitamin D deficiency, defined as a level below 32 ng/mL. However, as I’ve shown before, based on vitamin D and cancer observations, a level above 50 ng/mL is desirable.

~ But let’s not leave out vitamin K2, the virtually unknown vitamin.

Current recommendations are based on levels to ensure adequate blood coagulation, but failing to ensure long-term optimal levels of the vitamin may accelerate bone fragility, arterial and kidney calcification, cardiovascular disease, and possibly cancer.

[…]

…inadequate intakes of vitamin K1 from the diet, vitamin K deficiency, and human polymorphisms or mutations were all associated with age-related conditions, including weaker bones and hardening of the arteries, which increased the risk of cardiovascular disease.

They only mention K2 at the end, but at least they mentioned it at all. As we’ve pointed out before, humans are very poor at converting K1 to K2, the more active form. That’s why we need to eat animals who are great at making the conversion. The best sources of K2 are liver from ruminants and fish eggs. K2 is hugely important: it’s likely the thing that makes calcium go everyplace it should, like bones & teeth, and no place it shouldn’t, like arteries. We do know that K2 reverses arterial calcification in rats. Here’s more of my past posts on this critical nutrient.

~ Don Matesz has some interesting evolutionary insights with regard to the new hominid discovery (Ardi).

~ Peter (DVM) at Hyperlipid is a funny guy. He points to this study. It’s yet another "paradox."

Hypercholesterolemia is a risk factor for coronary artery disease, yet is associated with lower risk of adverse outcomes in patients with acute coronary syndromes (ACS).

Translation: high cholesterol causes heart disease and many other bad things; therefore, observing less heart disease and bad things in people with high cholesterol than with low is a "paradox."

No, I’m not making this up. Peter recalls an old joke.

A schizophrenic patient believes he is dead. The patient’s psychiatrist, trying to cure the him of his delusion says, "Do dead people bleed?" The patient says, "No, they don’t bleed." The Psychiatrist pricks the patient’s finger and blood flows out. The patient says, "Well, this shows that dead people DO bleed".

See? Paradoxical.

Filed Under: General Tagged With: vitamin d, Vitamin K2

Steak Ftites

October 8, 2009 8 Comments

…And, how looks can be deceiving.

Before we get to the Steak Frites, how does this look?

Poached Cod in Coconut Milk Relish
Poached Cod in Coconut Milk & Relish

Not bad, right? And I’ve done this before. …Well, upon looking at that link, I guess I must have been trying to get by cheap on effort this time.

It showed, because this dish was awful. I overcooked it (fish was rubber), I didn’t have red onions so I used yellow, and far too much. Our eyes were watering. I also used fresh garlic, a whole clove — way too much; or, maybe leave out the garlic altogether.

But you know what? This is the only way you get better: dissapointment.

Embrace not failure, but the reality of failure and the opportunities for an improved reality it brings. -Me

OK, maybe that’s a bit melodramatic for ruining a dinner… So, just don’t be afraid to ruin a dish. Choke it down, or reschedule your weekly fast.

Here’s the one I did the next day to redeem myself. Steak Ftites. The sauce is a reduction of a new batch of bone broth, this one having quite a lot of lamb bone scraps. I did the fries in half grassfed beef tallow from drippings from the ground beef of the last meatza, and half coconut oil.

Steak Frites
Steak Frites

The steak is a grassfed New York strip from La Cense. I did them in the skillet & deglazed with the broth.

The fries are "twice fried." You first do them until limp, but not brown. Remove them to a mesh strainer over a bowl and let them sit for 5-10 (time not to important) as you reduce the sauce and the steaks are in the warm oven with the door cracked open.

Then fire the oil, and when hot, reintroduce the fries. They’ll brown up in no time. Remove to the mesh for a very quick draining, then dump into a brwn paper bag, add a dash or two of sea salt, crimp the bag and shake.

Filed Under: General

How Mean Should I Be?

October 6, 2009 22 Comments

An email crashes in.

Hi there,

I work with Silk on one of their latest new products called Heart Health.

As part of their new line of wellness products, Heart Health was specifically designed to reduce cholesterol. In fact, A recent study found that people who enjoyed three servings of Silk Heart Health per day for four weeks, as part of a sensible diet, lowered their cholesterol by 7%.

If you’re interested, I would like to send you some coupons for a free half gallon of Heart Health. You can use these for both product review, or as contest give-aways on your site. I can take care of shipping coupons to contest winners.

Also, I have Silk pedometers to give-away as well. They are pocket-size and perfect for the on-the-go lifestyle.

If you have any questions, please let me know and if you’re interested in participating, please send me your address for shipping. I plan to mail coupons and pedometers out this Friday, 10/9.

Thanks,
Tim

Soy MilkWell, Tim, it’s clear to me that before wasting my time with your email, you didn’t bother to do enough research on my blog (like search ‘soy’, maybe) to disabuse yourself of the silly assumption that, oh, I dunno…what: because this is generally a "health blog" that I must certainly and unquestionably be a whore to all the "expert" diktats out there, a supreme sucker for conventional "wisdom?"

…That when a major corporation maligns natural foods like meat and natural fats in order to tout neolithic garbage like soy and its hyper-processed derivative products, I jump to attention?

That being the case, then, I’m just going to assume that you don’t mind poisoning people for money.

Deal?

Alright, moving right along. Do you have any idea of the poison unfermented soy and soy milk is? Are you aware, for example, that infants on soy formula and children on soy milk and other products are getting the hormonal equivalent of about five birth-control pills per day?

According to the Weston A. Price Foundation, The Vegetarian Myth: Food, Justice, and Sustainability and Primal Body-Primal Mind: Empower Your Total Health The Way Evolution Intended (…And Didn’t) (quoting WAPF, here):

The most serious problem with soy formula is the presence of phytoestrogens or isoflavones. While many claims have been made about the health benefits of these estrogen-like compounds, animal studies indicate that they are powerful endocrine disrupters that alter growth patterns and cause sterility. Toxicologists estimate that an infant exclusively fed soy formula receives the estrogenic equivalent of at least five birth control pills per day. By contrast, almost no phytoestrogens have been detected in dairy-based infant formula or in human milk, even when the mother consumes soy products. A recent study found that babies fed soy-based formula had 13,000 to 22,0000 times more isoflavones in their blood than babies fed milk-based formula. Scientists have known for years that isoflavones in soy products can depress thyroid function, causing autoimmune thyroid disease and even cancer of the thyroid.

Wonderful suff, that. There’s more, but you can read it from the source. In brief: all these estrogens being pumped into infants and children is having opposite side effects: 1% of girls are now showing signs of puberty as early and age three (15% of whites and 50% of blacks by age eight), and boys are entering puberty with underdeveloped genitals and learning disabilities.

And the list goes on. Want more sources? Sure.

Now, as to the rest of it, "Heart Health?" Who in their right mind would trust anything a profit-at-any-price (see foregoing) company says about heart health? Want to know about heart health? How about consult a cardiologist like William Davis of The Heart Scan Blog, or a cardiac surgeon like Dwight Lundell, man enough to admit he made a mistake after holding 5,000 beating hearts in his hands and just observing the obvious. Or, why not another heart surgeon, this one specializing in infant heart transplant; also named America’s Top Doctor three years running, Dr. Steven Gundry. How about see what he says about heart health, but certainly, by all means, laugh your ass off when a company willing to cripple infants and children touts "heart health."

Actually, it’s not a laughing matter.

Finally, why would most anyone want to "lower their cholesterol?" What do you think you know about cholesterol, anyway? Do you have any idea how many people die who have low cholesterol? Seriously, do you have any clue? Are you aware that for the elderly in general and women in particular, the higher the cholesterol, the longer the average lifespan? Why are you admonishing people to engage in behavior that carries a risk of increased all-cause mortality and decreased longevity? Well, you don’t have a problem poisoning kinds, so…

If people started actually thinking and paying attention to these things, they’d be focussed on natural and ancestral eating habits that would often tend to raise their cholesterol, and they’d stop looking at it as a problem to be managed — as companies like yours would have them do out of ignorance and fear, all while the profits just roll in.

Hope that all wasn’t too mean.

Filed Under: General

Shorter FTC: “You’re Too Stupid”

October 5, 2009 34 Comments

Relax. You have been protected. No longer must you languish in uncertainty about whether I or anyone else who reviews a book, a film, or food is doing so for professional reasons with a reputation to build and maintain, or just for the goodies.

The Federal Trade Commission will try to regulate blogging for the first time, requiring writers on the Web to clearly disclose any freebies or payments they get from companies for reviewing their products.

The FTC said Monday its commissioners voted 4-0 to approve the final Web guidelines, which had been expected. Violating the rules, which take effect Dec. 1, could bring fines up to $11,000 per violation. Bloggers or advertisers also could face injunctions and be ordered to reimburse consumers for financial losses stemming from inappropriate product reviews.

For the record, I think that if you want to build and maintain a reputation, then such disclosures are certainly a good idea. I think it’s good that you get to wonder, even question, and that it’s my job over time to work for a good reputation. Well, whew… now I can just dispense with all that work.

Thanks to being protected from your own stupidity, lack of discretion and discernment in the Federal Trade Commission’s eyes, you no longer get to see the difference between good business practices, values, and virtues, and plain old slimy operators.

Virtue has been taken out of the picture. Everyone’s just gonna follow the law, now. Isn’t it wonderful?

Filed Under: General

Calling All Health & Fitness Bloggers

October 5, 2009 48 Comments

I’ve long wanted to dramatically increase the number of blogs and other good resources on the blogroll, but I really hate blogrolls that are dozens and dozens (and sometimes hundreds) of links. However, I’ve solved that by installing a widget that takes my whole list and gives a random slice of however many links I have it set to (currently 10). Each visitor gets a different mix at each visit.

Now I can have as many links as possible.

That’s where you come in. I’ve temporarily put up the whole list just to the right. Is you health, fitness, food, or workout blog or website on it? Or, do you know a good resource you think would fit in? Then drop a suggestion in comments, I’ll review the site, and if appropriate, will add it to the roll.

In general, blogs or websites should focus on health & fitness from a paleo, primal, evolutionary, or low-carb perspective.

Later: there’s a limit of 3 links per comment, otherwise the system thinks it’s spam. So, if you have more than three, either split the comments or just email them to me.

Later still: I’ve taken down the temp list to the right, but to see if your or another blog isn’t on it andnot already mentioned in the comments, then here’s a page with the whole list, except those here in the comments which I’ll add over the next few days.

Filed Under: General

Probiotics

October 4, 2009 32 Comments

FAGE TotalSo far as a search of the blog goes, I appear to never have mentioned probiotics in a post (others have brought it up in comments a coupla times).

There’s a good reason for that. For one, I never noted any benefit from drinking acidophilus-spiked milk. And, I’ve tried a few supplements from time to time and never got any benefit that struck me in particular.

But now I’m convinced on a whole number of levels, at least for myself. Your mileage may vary.

A while back I started buying fresh — neither caned nor bottled — sauerkraut, both from a local supplier to Whole Foods and at a farmer’s market (from wooden fermenting casks, no less). The problem is that the various sauerkraut dishes I make (spareribs, pork roast, or sausages) require cooking, which kills the bacteria. So, I noticed I really liked the fresh sauerkraut raw, and it seemed to like me too, particularly if I had a few fork fulls with breakfast.

And then I discovered FAGE Total Yogurt (pronounced "fa-yeh"). You’ve gotta try this stuff, and only get the full fat version, unsweetened, of course (they have: 0%, 2%, 5%, and Total; 35% fat, 90% of that being blessed hearthealthysaturatedfat). Realize: whenever you use dairy and go for the crappy, shitty, awful, reduced fat garbage — for any volume you are ingesting — you’re trading fat for carbs, i.e., something critically healthy and nutritious and filling for: SUGAR. Yes, you’re trading real nutrition for sugar. Even if they don’t add any, just in removing the fat, the same 1/2 cup is going to have far more sugar to make up for the void created by removing the good part.

Modern ignorance. Don’t be fooled. Never, ever get any sorts of real food that removes natural fat. I guarantee you that the void that remains will almost certainly be filled with cheap shit that’s generally bad for you and good for profits.

Alright, didn’t know I was going to rant, but there you have it. Moving on…

So, my favorite ways to use FAGE are very simple. One is a heaping tablespoon or more in a smoothie, or often just right out of the tub by itself, and my favorite of all: about 1/2 handful of frozen berry medley, 1/2 handful of mixed nuts — or just fruit or nuts — and about 2 massively heaping tablespoons of FAGE. Mix it up and let sit and the berries thaw, mix again. I have been having something on this order every night. Last night was berries only; 1/2 handful of the medley, 1/2 handful of just blueberries, my favorite.

As I have continued to do this, trying to get some form of probiotic from real food in the morning and evening, and doing it for several weeks now, I’m just sold. It seems like everything is better, even mental attitude. Certainly, some digestive issues have also completely resolved.

FAGE TOTAL Yogurt is 100% natural. It contains no added sweeteners, thickeners or preservatives. We do not use powder milk, powder cream or powder protein in FAGE, just raw milk, raw cream and live active cultures which come together for a naturally blissful taste experience. In line with our All Natural approach to yogurt making, our milk and cream supply comes from farmers who have pledged not to treat their cows with rBGH*. FAGE is an excellent source of protein due to its unique straining process. Vegetarians can eat FAGE TOTAL and is also suitable for diabetics, pregnant women and people on gluten-free diets. It can also be used to cook with in your favorite recipes since it will not separate in high heat. FAGE is pure, creamy and can be enjoyed without adding anything to it. It is simply delicious and nutritious.

I’m really sold on it.

So back to sauerkraut. Last evening I decided I wanted a hearty meal. Bea’s out of town, so I considered going out, but then decided I absolutely should fix a good meal. But, I’d also downloaded two movies on Apple TV, so didn’t want to take a lot of time.

Raw Sauerkraut Uncured Frankfurters
Raw Sauerkraut & Uncured Frankfurters

Yep, grassfed franks from La Cense. Now, how to prepare while keeping the good bacteria?

Franks in their juices stock cooling down
Franks in their juices & stock cooling down

So I cut up the franks, added water & chicken stock just to the top of the franks, brought to a boil and simmered a few minutes. Then I removed the franks to a dish in the oven, warming at 140 while I reduced and concentrated the stock. Took maybe 10 minutes or so, I reintroduced the franks and set the whole pan in cold water to cool it to where it was hot to the touch, but not scalding. I then took it out of the cold bath and introduced the kraut.

Sauerkraut Grassfed Frankfurters
Sauerkraut & Grassfed Frankfurters

I like with both Dijon & yellow mustards. This was so very satisfying and the feeling of well being fantastic for hours. I had my yogurt later and ended up fully alert until 2am. Got up at 8am this morning feeling just fantastic in every respect.

So, any other experiences, positive or negative? Anyone think it’s all hype?

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I'm Richard Nikoley. Free The Animal began in 2003 and as of 2020, has 5,000 posts and 120,000 comments from readers. I blog what I wish...from lifestyle to philosophy, politics, social antagonism, adventure travel, nomad living, location and time independent—"while you sleep"— income, and food. I intended to travel the world "homeless" but the Covid-19 panic-demic squashed that. I've become an American expat living in rural Thailand where I've built a home. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. [Read more...]

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