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Showing posts from December 20, 2017

The Best of 2017: Research Insights and Other Breakthroughs

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Each year is fuller than the last. More and more scientific papers are published each year, and that trend is only quickening. The same trend goes for books, products, businesses. Humans are incredible producers. It’s what we do—create and consume. So, whenever I do a “ year in review ” type of post, it’s harder than the previous year. There’s  too much to cover. Hell, in 2017 alone there were over 17,000 papers published on saturated fat .  17,000 . But let’s give it a shot. What are some takeaways as we finish out 2017? 1. Vegetable oils are still really, really bad. Canola oil worsens cognition in an Alzheimer’s model. Linoleic acid makes alcohol harder on the liver. “Edible oils” are  probably responsible for South Asian diabetes epidemic. 2. Keto works. Even without exercise . In autistic children . For Mick Jagger . For NFL stars . It’s just too bad it’s impossible to follow . 3. Everything has a circadian rhythm, and the circadian rhythm affects everything.

Eat More Hole Foods

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I like hole foods, like donuts! Healthy whole wheat baked donuts, of course! Everyone needs more food ornaments. Here are all the donuts,  or maybe you’d like a kale ornament for your tree?! I also love these . I actually do have a pickle on my tree! Today was my grandmother’s birthday, and I know she would have loved all of the foodie ornaments. Mr. Mazen is feeling awfully festive this week, being out of school and everything. He was literally counting down the days! I am loving having more time for breakfast. Simple whole wheat French toast: I just crack two eggs in a bowl, add a little cinnamon and a splash of half and half. That’s usually perfect for two pieces of bread, but I do pour the rest of the batter on the final slice and turn it into a French toast omelet. Served with Land O Lakes pumpkin butter and Cuties! I’m hoping to do a little more “what I ate / daily life” style blogging over the holidays. I am still trying to find the best balance between KERF’s root