Articles About Health And Fitness

Several people have asked for a consolidated list of links to my series on meat and health.  Here it is!  This should make it easier to share.   Is Meat Unhealthy?  Part I .  Introduction and ethical/environmental considerations. Is Meat Unhealthy?  Part II .  Our evolutionary history with meat. Is Meat Unhealthy?  Part III .  Meat and cardiovascular disease. Is Meat Unhealthy?  Part IV .  Meat and obesity risk. Is Meat Unhealthy?  Part V .  Meat and type 2 diabetes risk. Is Meat Unhealthy?  Part VI .  Meat and cancer risk. Is Meat Unhealthy?  Part VII .  Meat and total mortality. Is Meat Unhealthy?  Part VIII .  Health vs. the absence of disease. Is Meat Unhealthy?  Part IX .  Summary.

This week's lucky "winner"... a bacon hot dog donut, by Krispy Kreme! Read more »

This week's lucky "winner"... donuts!! Krispy Kreme donuts being made.  Hopefully this image isn't appetizing enough to make you want donuts. Read more »

I make a half gallon of yogurt, twice a month.  I like making my own yogurt for many reasons, but it's a bit of a pain.  Since I make large batches, I can't use a standard yogurt maker.  I often get distracted and over-heat the milk, and the method I use to incubate the yogurt is wildly inefficient (my beloved Excalibur dehydrator ).  I also need a constant warm temperature for various other fermentation projects, and that's often difficult to achieve with the tools I have. I finally found a better solution: a temperature controller that accurately regulates the temperature of a slow cooker by turning an outlet on or off.  I simply set the temperature of the controller, place the temperature probe into the slow cooker, and plug the slow cooker into the temperature controller outlet.  The slow cooker then stays at whatever temperature I want.  Here's what the temperature controller looks like: Once built, the temperature controller with or without the slow cooker can be ...

Welcome to the last post in the series.  Time to summarize and wrap it up! Respect I respect each person's right to choose the diet they prefer.  This includes vegetarians and vegans, particularly because most of them make daily sacrifices to try to make the world a better place for all of us.  I'm an omnivore, but I sympathize with some of the philosophy and I often eat beans or lentils instead of meat*. Our history with meat Our ancestors have probably been eating some form of meat continuously for at least two hundred million years.  However, the quantity has waxed and waned.  The first mammals were probably largely carnivorous (insectivores).  Yet our primate ancestors went through a 60-million-year arboreal phase, during which we probably ate fruit, leaves, seeds, insects, and perhaps a little bit of vertebrate meat.  We only outgrew this phase in the last few million years, when we developed the tools and the brains to pursue prey more effectively. During our 2.6 million-...

I recently did an interview with Laurent Bannock, an expert in sport and exercise nutrition.  His podcast We Do Science  has rapidly become quite popular, due to Laurent's credibility and the interesting guests he interviews.  We covered body composition, metabolically healthy obesity, the relationship between BMI and mortality, calorie counting, body fat regulation, and other related topics. If you've already listened to several of my interviews and are starting to find them repetitive, you might enjoy this one because we cover some new ground.  Laurent was a gracious host.  Follow the link below to listen: Neurobiology of Obesity, with Stephan Guyenet

This week's lucky "winner"... the Cinnabon cinnamon roll!!! Read more »