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Research of the Week

Someone was butchering rhinoceros in the Philippines 700,000 years ago.

A study finds that Koreans tend to prefer harder rice and Americans prefer softer rice. It’d be interesting to gauge the nature/nurture influence by looking at the preferences of Korean-Americans and biracial children of Korean and American parents.

Compared to those raised in rural settings with animals around, young healthy adults raised in urban settings without animals exhibit an exaggerated immune response to social stress and take longer to quell to resultant inflammation.

Among a group of 104 patients admitted to a mental health facility in the UK, just 8.7% were vitamin D-sufficient.

Type 2 diabetics who went keto for a year enjoyed lower inflammation, higher HDL, fewer small-dense LDL particles, and an improved HDL:triglyceride ratio.

New Primal Blueprint Podcasts

Episode 241: Max Lugavere: Max is an expert on the interplay between nutrition and cognitive health.

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

Carnivore Shawn Baker explores his “elevated” blood sugar numbers.

Sugar, not salt, is a likely cause of kidney stones.

Media, Schmedia

An incredibly rare form of eye cancer strikes two groups in two states.

Wrestler faces.

Everything Else

Have you seen a worse attempt at intermittent fasting?

Roundup is in just about every food.

The dystopian sci-fi future we’ve all read about is slowly unfolding before our very eyes.

Things I’m Up to and Interested In

Article I’m pondering: Is depression a physical illness?

Reality we’ll have to grapple with in the near future: Lab-grown meat is getting cheap enough to make economic sense.

I’m always impressed when I read about this stuff: Why medieval antibiotics worked (and still work).

I can notice a difference among peers who train and don’t: Aging brain correlates with aging brawn.

I think I know one reason why obesity was so rare in China: “Prior to the last decade, there was essentially no snacking in China except for hot water or green tea.”

Recipe Corner

• I never miss any Nom Nom Paleo recipes, and ginger scallion chicken is no exception.
• Real simple, real good: slow cooker oxtail stew. And if you use a pressure cooker, it’s real fast.

Time Capsule

One year ago (Apr 29 – May 5)

• The Language of Microbial Culture: Explaining Probiotics, Prebiotics, Synbiotics, and Postbiotics – A good overview.
• Popular Blood Tests—the Facts, Ranges, and Alternatives You Should Know – All the basics.

Comment of the Week

“I’m trying to imagine what a hyperbolic chamber would look and sound like.
I think you meant “hyperbaric “. ?”

– Stop exaggerating, His Dudeness.

The post Weekend Link Love — Edition 502 appeared first on Mark’s Daily Apple.

http://www.thekitchn.com/feedburnermain

Have you heard of bullet journaling? I hadn’t until recently, but it’s a methodology I can get on board with. It’s a practice that’s half about productivity and half about mindfulness, getting yourself organized so you can do more of what you want to do and less of the stuff that doesn’t matter. For this story, I got to speak with Ryder Carroll, the man responsible for creating this phenomenon. He evolved this system little by little to get his own life under control, and found that others wanted to adopt it, too.

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http://www.thekitchn.com/feedburnermain

It’s no secret how much we love masking tape to help organize the freezer. (See: The Most Important Tool for an Organized Freezer.) Unfortunately, we worry we’ve been selling the sticky stuff short. Because it can actually be used to help organize — wait for it — your entire kitchen!

Keep reading to find out how.

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http://www.thealternativedaily.com/

If you want to take care of your body and stay healthy and youthful naturally, look no further than the Amazon rainforest. This incredible cornucopia of biodiversity is so teeming with life, us humans can hardly keep up. We are still discovering new species all the time, as often as every two days, and many of them […]

https://www.girlsgonestrong.com/

Name: Meg Gallagher a.k.a. Meg Squats
Age: 29

What does being a Girl Gone Strong mean to you? 
Girl Gone Strong stands for being someone who was taught that she should be small, and conformed to those expectations until she decided she wanted to follow her heart, and her body,  on a quest to grow and gain.

How long have you been strength training, and how did you get started?
I’ve been strength training for five years now. I started with a New Years Resolution to try CrossFit, and that was my first introduction to a barbell.

What does your typical workout look like?
I compete in powerlifting, so I focus on building the Big Three (squat, bench, deadlift), so my training usually has some sort of main compound movement, a secondary variation of that specific movement, and a ton of accessories.

Favorite lift: 
Despite my namesake, I’ve been loving bench lately.

Most memorable PR:
Hitting 402 pounds in my last powerlifting competition.

Top 5 songs on your training playlist: 

• Go Gina, SZA
• Brujas, Princess Nokia
• Bodak Yellow, Cardi B
• Call Me Mother, RuPaul
• Sorry Not Sorry, Demi Lovato

Top 3 things you must have at the gym or in your gym bag:

• CaliRolls (knee support for squats)
• Bullet Journal
• Camera

Do you prefer to train alone or with others? Why?
I love training with friends. Unfortunately those sessions usually last two hours longer than intended, but I love talking about training and supporting my friends while they hit big lifts in the gym.

Most memorable compliment you’ve received lately:
I had a colleague who recently said, “Everyone I talk to says that you’re on top right now” and it’s so surprising to me because I’m always looking over my head, admiring my friends and peers who have seemingly accomplished so much more than me. I always feel like I’m trying to catch up.

His compliment reminded me that although I might feel like I’m wading water trying to make up for lost time, there’s someone who I’m inspiring who is longing for success like mine.

We are all playing catch up, so celebrate your wins, and get motivated for the next one.

Unless you’re Oprah. She’s on top, case closed.

Most recent compliment you gave someone else:
I recently hired my first member to my team, Sophia. Right now she edits videos for YouTube, but her creativity is so amazing. She’s working on another issue of her very own zine, about women in weightlifting, and I gush over them with every image I see. I love seeing creativity, and especially when that creativity is used to empower strong women.

Favorite meal: 
Cheeseburger and fries.

Favorite way to treat yourself:
I’ve been following Arianna Huffington’s night routine. She starts winding down and relaxing at 9 p.m., takes a bath and listens to relaxing music and reads in bed. It’s been one of the best ways to shut off at night and give myself time away from work and my laptop and phone.

Favorite quote: 

Don’t let the bastards grind you down — Margaret Atwood (The Handmaid’s Tale)

Favorite book:
Ready Player One, by Ernest Cline

What inspires and motivates you? 
I love going on social media and being amazed by the women in strength today. Every day we’re seeing someone accomplish a task or lift we thought was impossible.

The women who redefine what women all over the world can do and set records of strength inspire me to see what is within my own capabilities.

What do you do?
I’m owner of Strong Strong Friends, a strength coaching business, co-owner of Strong Strong Supply Co., a lifting equipment business, and I do design work on the side, for fun.

What else do you do?
I spend a bit of time in Whistler Canada, so like to snowboard or try snow sports while I’m here. Other than that a perfect night for me is grabbing a burger and a beer with a few friends, and watching Netflix. I’m currently obsessed with Fargo (the series).

Describe a typical day in your life:
There is no such thing as a typical day for me, so I’ll give you today’s agenda:

5 a.m. — Wake-up
5:30 to 8:30 — Email and admin tasks
9 a.m. to 10 a.m. — Breakfast and planning meeting with my partner Ryan
10 a.m. to 2 p.m. — Film for YouTube, client check-ins, coaching project
2 p.m. to 4 p.m. — Cook, eat, chill for a bit
4:30 to 7 p.m. — Gym & film for Instagram and YouTube
7 p.m. to 9 p.m. — Eat, clean, and chores around the house
9 p.m. to 10 p.m. — Wind down and get ready for bed

Your next training goal:
Right now I’m drowning in projects, so my training goal is literally to just stay consistent in the gym and healthy. Mid 2018, I’m hoping to have a bit more time to dedicate to training, recovery, and minimized stress.

For what are you most grateful?
My partner, Ryan. He’s the most positive person in my life, and has been supportive of my career and living a non-traditional lifestyle.

Of what life accomplishment do you feel most proud?
When I hear a woman tell me that they started lifting heavy because of me.

Which three words best describe you?
Strong. Strong. Friend. (Can I use strong twice?)

Tell us about a time when you overcame fear or self-doubt.
I was really nervous to enter the Bodybuilding.com Spokesmodel Search this year. I was afraid other communities wouldn’t accept an outsider, and terrified that the people who support me would suggest I was moving away from my focus. The opposite happened, everyone welcomed me as a bit of a wild-card (with no current plans to bodybuild) and my people were so happy to see a strength athlete in the mix. I even won the the entire competition!

How has lifting weights changed your life?
Outside of organized sports through college, I was never motivated to be in the gym for long periods of time, or to actually work while I was there. I’m more motivated than ever.

What’s the coolest “side effect” you’ve experienced from strength training?

The lifting community is so welcoming and awesome. We are like the island of misfit toys, but with more muscles.

What do you want to say to other women who might be nervous or hesitant about strength training?
You won’t lose anything by trying! Start slow and at your own pace, and keep following the fun. You might get hooked on seeing how much you can add to what you tried last week.

You can find Meg on Facebook, Instagram, Twitter and YouTube.

The post GGS Spotlight: Meg Gallagher a.k.a. Meg Squats appeared first on Girls Gone Strong.

Originally Posted At: https://breakingmuscle.com/feed/rss

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http://www.thekitchn.com/feedburnermain

You’d think that the beginning of spring and the end of school would bring some relief to our already hectic schedule, but no — May brings summer camp planning, soccer parties, PTA fundraisers, and class parties that fill up our calendar quickly.

Once again, I’m calling on the power of the slow cooker to feed my family this next week with a few family-friendly favorites that make dinnertime easier.

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http://www.thekitchn.com/feedburnermain

I love to make rich, gooey mac and cheese from scratch with a creamy béchamel, heaping handfuls of sharp cheddar, and some Parmesan tossed in for good measure. Or if I’m keeping it simple, I’ll make a quick sauce of heavy cream reduced until thick, with some herbs and cheese whisked in.

I also have a special love for the cheap, buck-a-box stuff, too, mainly because my kids can whip it up themselves whenever they need an after-school snack. With two double-digit-aged kids in my house, it’s safe to say my pantry always has a box at the ready.

Unsurprisingly I’m not alone. According to the New York Times, about 2 million boxes of mac and cheese are sold in the United States each day. Clearly, we love the stuff, which is why there seems to be an ever-growing number of variations, from spicy Buffalo cheddar to dairy-free.

And even among basic cheddar versions there’s a wide range of brands to choose from. Which one is the best? And what about those “deluxe” versions that use a thick cheese sauce rather than a packet of powder that cost three times the price — are they worth it?

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http://www.thekitchn.com/feedburnermain

Pasta makes an appearance on our meal plan at least once a week. My two young kids love it and are guaranteed to eat whatever it’s served with, and it’s also inexpensive!

I’d like to think that all pasta recipes are family-friendly, but it doesn’t hurt when a recipe checks the following boxes: It’s easy to cook and clean up, it includes enough vegetables to make sure everyone gets their daily intake, and it has plenty of flavor that both kids and adults will love.

Here are 10 family-friendly pasta recipes that always make my meal plan.

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http://www.marksdailyapple.com/

This recipe keeps it simple, without sacrificing flavor. Broiled salmon steaks are served over seared tomatoes and peppery arugula for a warm main course salad. The salad is dressed with invigorating Primal Kitchen Lemon-Turmeric Vinaigrette, adding bright citrus flavor and turmeric’s revitalizing health benefits.

There’s a reason this cut of salmon is a called “steak” and it’s not only the shape. Salmon steaks are thick and meaty and can be just as satisfying as a regular steak. The middle bone and surrounding skin keep the fish from drying out while cooking, ensuring that your salmon will be juicy and flavorful.

Time in the Kitchen: 20 minutes

Servings: 4

Ingredients

• 5 to 6 ounces arugula (several big handfuls) (170 g)
• 2 to 4 salmon steaks, depending on the size (plan on about 8 ounces/226 g per person)
• ½ cup Primal Kitchen Lemon Turmeric Vinaigrette & Marinade (120 ml)
• 2 tablespoons Primal Kitchen Avocado Oil or extra virgin olive oil (30 ml)
• 16 ounces cherry tomatoes, halved (450 g)

Instructions

Scatter the arugula evenly on a large platter. Set aside.

Heat broiler to high. Place steaks on a rimmed baking sheet lined with foil. Brush a thin layer of Primal Kitchen Lemon Turmeric Vinaigrette on the top of the salmon steaks (reserve the rest of the vinaigrette to dress the salad). Season the salmon lightly with salt and pepper. Broil for 5 to 7 minutes, until the top of the salmon is nicely browned – keep an eye on it so the edges don’t burn. Flip the steaks over, and broil 3 to 5 minutes more, depending on the thickness of the steaks

While the salmon cooks, heat the oil in a skillet until hot and shimmering. Add cherry tomatoes. Be careful – oil will splatter. Cook the tomatoes, untouched, for 3 minutes, then stir once and cook another few minutes until the tomatoes are collapsed and blackened in places. Sprinkle a little sea salt on the tomatoes as they cook. Remove the tomatoes from the pan and scatter over the arugula.

Place the cooked salmon steaks on top of the arugula and tomatoes. Drizzle Primal Kitchen Lemon Turmeric Vinaigrette over the platter.

The post Salmon Steak Salad with Primal Kitchen® Lemon Turmeric Vinaigrette appeared first on Mark’s Daily Apple.