Sunday, May 8, 2016
Research of the Week
A third of all antibiotic prescriptions are totally unnecessary.
Medical error is the third biggest killer in the US.
Faster metabolic rates made our big brains possible.
Genes aren’t everything: active twins are leaner than their sedentary twins.
Biggest Loser contestants really, really struggle with weight maintenance.
Longer rest periods may be better for muscle protein synthesis.
In women with PCOS, grazing beats three meals.
New Primal Blueprint Podcasts
Episode 118: Brad Kearns and Elle Russ: Hosts Brad Kearns and Elle Russ discuss a variety of topics, drawing on reader comments and questions. How does genetic makeup interact with carb metabolism? Is testosterone sensitive to the demands placed on the body? What are Elle’s tips for writers? Find out all that and more.
Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.
Interesting Blog Posts
An ultimatum from the Dietary Guidelines chairwoman Barbara Millen got Nina Teicholz kicked off the National Food Policy Conference panel.
We’re losing our Neanderthal genes.
Southern California vegan restauranteurs turn out to be murderers who enslave animals on their farm and keep freezers full of cow flesh.
The rise and fall of Theranos, the company that promised to track every biomarker worth tracking with a single drop of fingertip blood.
Dr. Aseem Malhotra thinks the benefits of statins have been greatly exaggerated. Another good piece from him: “When I go to my local curry restaurant, I always ask the waiter to make sure my chicken jalfrezi, spinach curry and lentil daal is cooked in ghee, not vegetable oil.”
The world (and many lucrative endorsements) of Dr. David Katz.
The vast difference between what foodies (say they) cook and what actual home cooks cook.
Beware the trash panda.
Walt Whitman would have fit in nicely around these parts.
Nature is brutal and beautiful.
Hershey’s entering the meat bar business.
More “human safaris,” this time in Peru.
One year ago (May 11 – May 17)
- Is All Yogurt Created Equal? – All about yogurt.
- Primal Flora: Your Questions Answered – Probiotics question roundup.
Comment of the Week
He is Vego! You are like buzzing of flies to him.
from Mark's Daily Apple http://ift.tt/1WioBzj
It’s not difficult to find a bottle labeled “extra virgin olive oil” — a term that’s not only ubiquitous, but that is also synonymous in most people’s minds with a high-quality product. Unfortunately, like many other words that end up on food labels, those don’t necessarily mean what they say. In fact, an estimated 70 percent of imported extra virgin olive oil isn’t actually extra virgin at all. It’s been refined and processed or made from poor-quality (possibly even rotten) olives.
Rob McGavin, CEO of Cobram Estate, is on a quest to change that — or at least offer up a reasonably priced, quality olive oil that lives up to its “extra virgin” label. Here, he explains how to find one that’s worth eating.
Healthy Eats: What’s the difference between an olive oil that’s refined and one that’s truly extra virgin?
Rob McGavin: Approximately 50 percent of the world’s olives are so rotten when they are crushed that the resulting oil is not fit for consumption and needs to be refined. The refining process is a very unnatural, industrial process that uses heat and chemicals to bleach, neutralize, deodorize and degum the oil. The process also removes all the antioxidants and creates unhealthy trans fats. True extra virgin olive oil comes from simply crushing and pressing fresh olives.
HE: How can consumers distinguish a true extra virgin olive oil from a refined or adulterated product?
RM: Consumers really need to taste it. Extra virgin olive oil should taste like a fresh fruit, with a complex flavor and a bit of pepperiness on the finish (those are the antioxidants). In the store, it’s best to look for bottles with a harvest date to verify the freshness of the oil. And buy ones made from olives from a single source (e.g., 100 percent California olives), because if the olives are coming from multiple countries, chances are some were mishandled along the way.
HE: How quickly should olive oil be consumed after bottling in order to get the best taste and most nutritional benefits?
RM: The quicker the olives are crushed and pressed after picking, the more the levels of antioxidants are maximized. And the sooner you enjoy it after that, the better. We test each of our olive oils for an exact best-by date at the time of pressing and print it on the bottle. Typically, it is about 18 months from the harvest date. We also recommend that once the bottle is opened, you use it within four weeks for maximum flavor and health benefits.
HE: How is Cobram able to produce such a high-quality extra virgin olive oil at such a relatively low price?
RM: Our production methodology allows us to produce some of the highest-quality extra virgin olive oil at an affordable price (California Select and Australia Select both retail for $12.99). We are a fully vertically integrated company, which allows us to be efficient and provide unparalleled quality control. Thanks to exclusive harvesting and crushing techniques, we’re able to press our olives within four to six hours of them being picked from the branch.
Note: The olive oil will be available in stores across the US starting in May 2016.
Sally Wadyka is a Boulder, Colorado-based journalist who writes about nutrition, health and wellness.
from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/1WgTJhZ