The Big Fat Surprise: A Critical Review; Part 1

Don’t go back to Butter! Here’s why:

The Science of Nutrition

The-Big-Fat-Surprise

[go to The Big Fat Surprise: A Critical Review; Part 2]

Introduction to Part 1

Nina Teicholz’s The Big Fat Surprise (BFS) is a book that claims to reveal “the unthinkable: that everything we thought we knew about dietary fats is wrong.” This is a trope that is often exploited to sell diet/nutrition books, and it works surprisingly well.

What makes this particular book interesting is not so much that it is bad (which it is) or that it is extravagantly biased (which it also is). No, what really fascinates me about this book is that the author excessively and shamelessly lifts other people’s material. Most notably Teicholz lifts from another popular low-carb book called Good Calories, Bad Calories (GCBC) by Gary Taubes.

If I had written a book and I had “borrowed” other people’s work, here’s what I would do: I would cross my fingers and pray that no…

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Top 10 Iron Sources in a Vegan Diet –

http://allveganfoods.com/top-10-iron-sources-vegan-diet/

Plant Protein Preferable | NutritionFacts.org

http://nutritionfacts.org/video/plant-protein-preferable/

The Avocado – God’s Butter

Avocado is Butter from G-d!

pHorever Young Blog

Unknown-3They’re green, they’re soft, and they’re perfect for your body. That’s what avocados are—and more. Avocados aren’t exactly the most popular fruit. As a matter of fact, a lot of people stay away from it because of its high fat content.

What they don’t realize is that the avocado alone contains an overwhelming amount of vitamins and nutrients which can protect them against so many health complications. Aside from the nutrients avocado contains, its alkalizing properties are also one excellent reason for you to include avocados in your diet as much as you can.

For all the right reasons, avocados need to be dignified and popularized for its healthy benefits. You can start by understanding how it can alkalize and nourish your body!

Avocados—the Good, the Better, and the Best

The primary setback of avocados is its high fat content. Each one is packed with 30 grams of fat, which…

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Pineapple-Spinach Smoothie!

How to get VitaminK +Sip slowly for one hour to stimulate insulin slower!

Michael Lustgarten

In a previous post, with the goal of reducing all-cause mortality risk I wrote about obtaining (at least) 1000 micrograms of Vitamin K per day. To do that, I’ve begun making pineapple-spinach smoothies!

pinespin

To make it, I used 8 oz of fresh pineapple, which I put in the freezer for 1 hour (because I like frozen drinks). Then, I added 6 oz of baby spinach and ~3 oz of water, and blended it in the Ninja. All that adds up to 153 calories, 821 micrograms of Vitamin K, and it’s delicious!

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Whisky polyphenols and their potential health effects

The call of the Honeyguide

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Scapa, one of my current Scottish whiskies

Scottish malt whisky, unlike other beverages such as red wine, tea or coffee, has received little attention with regards to its phenolic plant phytochemicals.

In the production of malt whisky the pure distilled spirit is aged in oak barrels for a number of years. During this aging constituents that make up the wood gradually dissolve into the spirit determining its flavour, colour and taste (Tanaka 2010). The wood of American white oak used to make many of the barrels used to age whisky contains significant amounts of an oak wood polyphenols called ellagitannins. The processing stages of making barrel for whisky production, including seasoning and toasting, results in various chemical changes in the ellagitannins of the wood resulting in the phenolic compounds in the whisky being rather different than the original oak wood polyphenols (Cadahia 2001). The original tannins decompose during toasting or…

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Simple Black Rice Noodle Salad

This is how to flavor #Vegan Rice Noodle Salad #Recipe You don’t need to saute in oil for flavor.

Harmony à la Carte


Black Rice Noodle Salad (DSC_0456)Life has felt a little bit busy lately.  I’ve been trying to post three recipes a week and I was having a good run until last week rolled around and I fell behind.

We went to Arezzo to visit hubby’s parents last weekend and spending the weekend away always throws me off during the week ahead.  I spent last week trying to catch up on errands and chores I would have normally done on the weekend, work was busier than usual and I ran into some technical difficulties, which means I didn’t even manage to get one blog post up, let alone three. 


Black Rice Noodle Salad (DSC_0453)I flashed this bowl on Instagram a couple of weeks ago. It was my quick homemade lunch one day and I managed to snap a couple of pictures on my camera. They weren’t intended for a post in that I was just “playing” with my camera, and…

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