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re: You might look into Souvenaid.

If the Wiki page on that is representative of available products, concerns that caught my eye are:
• DHA&EPA too low (under 2g/day)
• Folic acid shows lack of MHTFR awareness
• B12 form unspecified, and matters
• Vitamin C dose is nearly homeopathic☺

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The gallbladder is a porous bow tie shaped gland that houses the parathyroid? I hope this was a mistake because if not you are a scary Doctor. The gallbladder is no where near the parathyroid glands.

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Now that it’s finally the first official day of summer (yay!) it’s time to sit down and evaluate your lunch situation. Whether you’re working from home, heading to the office, or packing something with you to take to campus, I think we can all agree that lunches should be a little different during the hot months.

Do you pack something that can be consumed outside? Do you try to eat as many vegetables or fresh fruits as you can? What recipes inspire you the most? We want to know!

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Anyone have any thoughts on this?

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Hi again…just wanted to add that i am also taking one of the necessary supplements to go along with the Lugol’s iodine..Magnesium and have just recently studied why the body needs more of this than what we have been told. the md’s have told us that as we age we need more Calcium to keep our bones in check so as not to get osteoporosis, but they have done a terrible job at telling us about the ratio of Mg to Ca and it is extremely important. Magnesium plays a Huge Major role in the uptake of Calcium and without it one’s body won’t get enough Ca and guess what?? one ends up with all sorts of ailments and running to the doctors…hmmm, more $$ they get. do your research and look up the benefits of Magnesium….it will change your thinking and your health. i owe all my research to my good friend Betsy who enlightened me to websites and told me about the Mg to Ca ratio…first thing she asked. wow! Huge difference in my health and well being….day 13 now, with iodine and supplements and watching what i eat/drink and feeling so Awwwwwsome!

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If you’ve ever bought a big bag of mesclun greens with the hope that it will last all week in your fridge, you’ve more than likely been left sorely disappointed. By day two or three it’s usually a slimy mess. You could use one of these tips to make those greens last, but your best bet is to ditch the temperamental lettuce all together since there are plenty of other salad bases that won’t let you down mid-week.

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Yes, get the biggest one! It’s the best value: you’ll get the most bang for your buck with it.

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Sun ProtectionFor today’s edition of Dear Mark, I’m answering two questions. First up concerns the effect going Primal has on your skin’s resistance to sun damage. While there isn’t any specific research examining ancestral eating and sun damage, several lines of evidence suggest a protective effect. Second, what’s the deal with stigmasterol, AKA Wulzen anti-stiffness factor? The WAPF says butter and cheese and milk are the best place to get it, but that pasteurization destroys it. Is this really true? And how does fermentation affect stigmasterol?

Let’s go:

When I was younger, I burned in the sun quickly. Now that I’m older and paleo, I can stay shirtless in the sun for at least an hour at high noon without a tan or sunscreen in spring without burning. I’m very watchful because of history, but I never come close to burning. Is there any evidence the paleo diet provides protection from the sun?

There’s some decent evidence that going Primal helps protect your skin from the sun. RCTs showing added protection on a Primal way of eating don’t exist, but we have good evidence that doing the things typically characterized as “Primal” helps.

Eating colorful, polyphenol-rich plants: Whether it’s the lycopene in tomatoes (especially cooked ones), the proanthocyanidines in red wine, the flavanols in dark chocolate, or  pretty much any colorful, polyphenol-rich spice, fruit, or vegetable, each is shown to help protect us from the kind of free radical damage in UV rays.

Eating saturated fat and monounsaturated fat: Compared to PUFA, both SFA and MUFA (via a photoprotective metabolite of oleic acid) confer protection against skin cancer in animal models.

Eating dietary cholesterol-rich foods: In what must have blown lipid hypothesis-embedded researchers’ minds, a study from the late 70s found that the more dietary cholesterol a mouse ate, the longer it took for UV-induced skin cancer to develop (PDF). This makes sense; cholesterol in the skin reacts with UVB to form vitamin D, thus acting as a “buffer” against sun damage. If you’re eating eggs with any regularity, you’re probably improving your skin’s resistance to UV.

Eating salmon and shrimp: The pink color indicates the presence of astaxanthin, a photoprotective “keto-carotenoid” that krill-consuming marine animals carry in their flesh. You can also go straight to the source and eat krill oil.

Eating adequate omega-3s:  One study out of Australia—land of skin cancer—found that adults with the highest serum concentrations of DHA and EPA had the least “cutaneous p53 expression.” When your skin is in danger of damage from the sun, p53 expression is upregulated to protect it. The fact that p53 expression was low suggests that the skin wasn’t in danger; the omega-3s were protecting the skin and reducing the “perceived” (and real) danger. Acute intakes of EPA reduce the inflammatory skin response to UV radiation.

Drinking coffee and/or tea: Both the caffeine content and the phytochemicals present in tea and coffee have shown protective effects against sun damage.

Also note that it’s not just about what you eat. It’s about how you sleep, too. Our skin’s resistance to UV damage follows a circadian rhythm. We seem best adapted to sun exposure during the morning/early afternoon. It’s also quite probable that a bad night’s sleep, or several, will open you up to increased sun damage, since our ability to repair UV-derived damage depends on a well-functioning circadian rhythm.

Any of that stuff sound familiar? I’ll bet it does.

Mark,

Amylase and Wulzen anti-stiffness factor (stigmasterol), normally found in raw milk, butter, and cream, are reportedly destroyed by pasteurization. Do either of them survive the fermentation process to any extent in the making of raw milk cheese?

Thanks,

Carl

Stigmasterol is a plant sterol, a compound similar to cholesterol with benefits for joint health. It’s also called the Wulzen anti-stiffness factor after Rosalind Wulzen, who discovered a mysterious component in butter oil that restored the health (particularly of connective tissue) of ailing animals (PDF). Though it’s the most famous source of stigmasterol, dairy isn’t the only place to get it. The only reason it’s present in grass-fed dairy is because the animals obtain it from the vegetation they eat.  It’s also found in neem (a medicinal herb used in India), blackstrap molasses, and sunflower fat, just to name a few.

I’m not even sure stigmasterol is destroyed by pasteurization. The Weston A. Price folks have always claimed it does, but I haven’t seen any real references. One recent study subjected sunflower oil-bound stigmasterol to 180 °C for up to 3 hours. By the end, some but not all of the stigmasterol had been destroyed. Pasteurization subjects milk to 71.1 °C for just 15 seconds, far gentler than what the sunflower oil stigmasterol was subjected to. You could argue that oil-bound stigmasterol is uniquely resilient, but dairy-bound stigmasterol is fat-bound, too. I don’t see why it’d be any different.

Fermentation? A survey of various goat and sheep dairy products, including fluid milk, fermented cheeses, cream, and butter found that stigmasterol was present in nearly every product studied (PDF). It’s safe to assume your fermented raw cheese will have some stigmasterol remaining.

Overall, what I found suggests that stigmasterol probably isn’t destroyed by pasteurization, let alone fermentation. Even if it is, there are plenty of other places to get stigmasterol. I’ve spoken highly of blackstrap molasses in the past, so go for that.

Don’t get me wrong: I still prefer raw dairy, provided it’s safe, grass-fed, and from a quality source. But I’m not sure stigmasterol is a reason to focus on it.

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The Swedish Number is a hotline from the Swedish Tourism Association that allows people from all over the world to chat with run-of-the-mill Swedish citizens. Call, and a chipper woman’s voice promises, “You will soon be connected to a random Swede, somewhere in Sweden.”

The initiative, which kicked off in early April, is not only the world’s quirkiest tourism stunt, but also a celebration of the country’s 250 years of freedom from censorship. “Talk about anything you want,” urges the Swedish Number, and they’re not kidding—”feminism,” “gay rights,” and “suicide rates” are among the issues suggested in a promo video on the website.

But I want to talk Midsummer.

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Here’s my secret for being a backyard BBQ baller: I keep my side, drinks, and desserts simple, but serve up on the biggest, most impressive main dishes I can muster. Ribs, whole artichokes, or even a big ol’ turkey are sure to impress your guests.

Here are a few of our favorite show-stopping main dishes for your next BBQ that feed a crowd and then some.

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