Sunday, May 29, 2016
Today’s your last chance to get 10% off all PRIMAL KITCHEN™ products on PrimalBlueprint.com. Just pop coupon code “PALEOFX” in your cart before checkout.
Research of the Week
A low-FODMAP diet helps IBS patients.
Many ancient Romans had really bad knees.
Dark roasts have more bioactive coffee compounds than light roasts.
Is this why cats and dogs can “go vegan”?
In most people, lowering salt intake increases the risk of heart disease. It only sorta works in people with hypertension who already eat lots of salt.
New Primal Blueprint Podcasts
Episode 121: CJ Hunt: Host Elle Russ hangs out with CJ Hunt, writer, producer, and host of The Perfect Human Diet. Ever wonder what could drive a man to look for the perfect human diet? Are you curious about how the guy who created the first paleo documentary eats and lives? Then listen to today’s episode.
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
Basketball runs in the family. Football and baseball, not so much.
In urban farming, the food’s not really the point.
Hawaii may give tax credits to organic farmers.
Hawaii’s local foods are often invasive species.
The Economist calls for action on antibiotic resistance.
Eh, that’s a decent plank.
176,000 years ago (at least), Neanderthals were building rock structures deep inside caves.
What’s it like to be a goat.
Americans: fatter than ever.
If you’re going to highlight the importance of vitamin K2, you might want to use a picture of food that contains it.
Laird Hamilton’s 10-point plan to live forever.
If it’s successful, a vegan billboard aiming to reduce diabetes by getting people to stop eating eggs will actually increase it.
- Keep a jar of chimichurri sauce around to add to pretty much anything.
- Chris Kresser’s grain- and guilt-free pancake recipe.
One year ago (June 1 – June 7)
- 7 Old Wives’ Tales That Aren’t Utter Nonsense – Folk wisdom isn’t always wrong.
- The Myth of Perfect Conditions: 9 Common Excuses Used to Delay Exercise – Common excuses and how to defeat them.
Comment of the Week
– This kid has a bright future.
from Mark's Daily Apple http://ift.tt/1TOBKfP
Despite their unavoidable convenience factor, commercially baked breads often fall short when it comes to flavor and nutrition. Now that I’ve been sourcing local baked goods, I’ve all but given up on the grocery store bread aisle. Here are some tips to bring more local breads into your kitchen; you’ll support local businesses and get more nutritious options at the same time.
Making your own bread isn’t really as difficult as it is time consuming. Budgeting time for the dough to rise (and then rise a second time) does take some getting used to, but the payoff is having complete control over the ingredients. A homemade recipe gives you the ability to lower the sodium and sugar content, while increasing the whole grains. From whole wheat to rye, sourdough to gluten-free breads — bakers’ catalogs offer a wide variety of ingredients and equipment to help bring out your inner baker. Instead of relying on only traditional yeast-leavened breads, add recipes for quick breads and pizza dough to your repertoire as well.
Recipes to Try:
If you’re looking to purchase locally sourced bread, find a local bakery and become a regular. Talk to the baker to learn about his or her style and philosophy. Visit a local farmers market and see the one-of-a-kind creations the bakers in your town are making. Most local bakeries will feature a wide variety of whole grains and styles of bread, so you can experiment and see what you like. Buy a loaf or two for the week and ask them to slice loaves for you if possible to ensure even slices for easier storage (more on that below). On a recent trip to the Stone Barns Center for Food and Agriculture in Pocantico Hills, N.Y., I found it truly enlightening to watch bakers mill grains into flours, then bake them into breads right on the premises. You don’t get much more local than that.
Storage and Preservation
Fresh bread certainly doesn’t have the same seemingly endless shelf life as what you’ll find in the bread aisle, but there are ways to get more mileage out of those loaves. Freshly made bread is obviously at its best the day it is made, but many varieties will keep well on the countertop for a day or two — even three or four if you toast before eating. For extended use, store sliced bread in the freezer in a tightly sealed bag. This is preferable to the refrigerator, where the extra moisture promotes mold growth. When you’re ready to use frozen bread, place it right in the toaster, or let it stand on the countertop for about 15 minutes until it reaches room temperature. Previously frozen bread is best prepared in a skillet or sandwich press.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.
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