Perfect Health Diet summed up nicely



Paul Jaminet is the man.. I feel like these 20 tips sum up the very best of an intelligent approach to modern health:

20 Tips for Optimal Health & Fitness

No excerpts cuz it’s all spot on.. although I don’t think it’s in any particular order but #10 would be the place to start..

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Wheat Belly



Awesome stuff in Macleans (magazine edited by my favourite Canadian political writer, Andrew Coyne):
On the evils of wheat.

I haven’t checked out the book yet did also listen to an interview with Dr. William Davis on Robb Wolf’s (excellent) podcast.

I tried out a “paleo” diet 6-7 years ago and it’s been something that makes a lot of sense to me. Tweaks recently to lean more towards what is captured pretty well in The Perfect Health Diet, focusing mostly on limiting PUFAs, fructose, and wheat.

UPDATE
Some good critiques of this book have come out that underscore the importance of properly articulating why wheat is bad, but don’t so much dispute the premise:
Slam-dunked and Wheat Belly
One Size Does Not Fit All

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Loving this coffee grinder



My new coffee grinder :> much more high tech than the coffee maker. Time savings like mad. Loving it.

Breville BCG450XL Barista Control Conical Burr Coffee Grinder.

Scooped it at Electronics for Less (Canada) for under 100 bucks (sale I think).

(and I know this grinder sucks relative to the real goods out there.. maybe someone can buy me a Rancilio Rocky grinder…)

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More than a few paleo veggies



I’m not a fan of vegetarianism but even with paleo(-ish) diets people often react that there wouldn’t be enough variety. I found this following list I formatted from wikipedia a while back sitting in a note file. Not totally inclusive but tried to include most common vegetables to make this a practical list (also excludes herbs and spices):

Cruciferous Vegetables

(bulb and stem) kohlrabi

(green/leafy) arugula (rocket) brussels sprout cabbage Chinese cabbage (bok choy) collard greens kale mustard (greens and seeds) rapini turnip (greens) watercress

(root and tuber) daikon radish turnip (root) rutabaga

(fruiting/flowering) broccoli cauliflower

Non-Cruciferous, non-root vegetables

(bulb and stem) asparagus celeriac garlic leek onion anise fennel

(fruiting/flowering) artichoke celery cucumber eggplant* peppers* pumpkin squashes tomato* zucchini

(green/leafy) beet greens chard dandelion greens endive lettuces radicchio spinach

(sea vegetables) dulse kombu laver wakame

Root and tuber vegetables

carrot beetroot ginger parsnip sweet potato water chestnut yam

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* = nightshade

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An Interview With Gremolata’s Resident Spice Girl: Part II



[Editor’s Note: I originally wrote this for an old site called Modern Forager and am reposting here since it now has no home.]

This is a continuation from Part I introducing Lorette Luzajic as a part-time food journalist with some interesting commentary on shopping for and using spices & herbs, and her recent experiences writing under headlines like “ I’m A Natural Born Killer ” and “ Life After Bread “.In this second part of the interview the subject moves to cover social stigmas from a female perspective, the real effects diet changes have had in her life and how lessons learned have impacted her future writing projects.

Is it socially acceptable to pile meat and fat on a plate? And do you feel you are you treated differently in this respect as a female?

__(‘Read the rest of this entry »’)

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