Originally Posted At: https://breakingmuscle.com/feed/rss
Wait, what? Stop exercising? Isn’t exercising good for you? Aren’t millions upon millions of people looking for the right reason to start exercising? Besides, isn’t it my job and duty as a fitness professional and writer to convince you of the merits and copious benefits of exercise?
No, it isn’t.
http://www.marksdailyapple.com/
Maternal choline supplementation reduces the impact of Alzheimer’s disease across generations (in rodents).
Subtitles are better than dubbing for learning a new language.
Computers (and, though not named in the title, smartphones) can really mess up your neck and shoulders if you’re not careful.
Infant circumcision could increase the risk of sudden infant death.
If you’ve ever skipped breakfast, you’re probably already dead of diabetes.
Body paint: an alternative to DEET?
Episode 304: Dr. Dominic D’Agostino: Host Elle Russ chats with doctor and keto expert Dominic D’Agostino.
Episode 305: Dr. Anthony Gustin: Host Brad Kearns chats with Dr. Gustin, of Perfect Keto fame.
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.
Question From Readers
Hey, Mark, what do you think about the motives behind the new global diet guidelines? Are these guys really sincere or is it something else?
I’ve been discussing the oncoming war against meat for several months, and we’ve all seen it brewing for years. These EAT-Lancet dietary guidelines mark the first major offensive. Don’t expect this to slow down, or for the powers-that-be who want you to eat less meat and buy more plant products to give up. Meat isn’t very profitable. That’s what it comes down to. Not the climate. Not the “health risks.” Profit.
If I’m feeling extra suspicious, I might even consider that the lust of profit may be even deeper, and that they’re banking on an increase in the rate of chronic diseases related to diet—diseases that require ongoing prescriptions and lifelong medical care.
The new evidence-based global dietary guidelines allow 7 grams (yes, GRAMS) of red meat each day. I’ve already blown through my yearly allowance in the past week.
Sunscreen: The new margarine?
So, is grain fiber truly the staff upon which all life rests?
20 reasons (at least) why the new dietary guidelines are wrong.
“Hey plebs, how about you guys limit yourselves to a slice of bacon every three days so I can fly around on my private jet guilt-free?”
Nomadic Mongolians were quite healthy.
The observation deck at the Tokyo fish market is now open to the public.
Nothing much going on, just a potential solar sail from an alien spacecraft.
Podcast I enjoyed: Johann Hari on Tangentially Speaking discussing the real cause of addiction.
Image I found interesting: All the companies participating in the committee to push this low/no-meat global diet.
Sales figure I found illuminating: Self-improvement books related to mental health are now outselling diet and fitness self-improvement books.
Reddit comment you should read: In which the author compares the macronutrient ratios of the EAT-Lancet guidelines and the classic obesogenic rodent diet and finds them identical.
Article everyone needs to read: When things are going great, think about how they can go very wrong.
Where do you see this “war on meat” leading? How far do you see it going?
One year ago (Jan 13 – Jan 19)
“Best cancer theory EVER. Exclamation point in the title got me intrigued, but they had me with the ribbons in fig. 4. You just can’t falsify that sh*t.
This is peak PubMed.”
– Indeed, DBW.
The post Weekly Link Love—Edition 12 appeared first on Mark’s Daily Apple.
http://www.thekitchn.com/feedburnermain
“Healthy” cookie dough falls into the same category as zucchini noodles and cauliflower crusts: lightened-up alternatives to classic (albeit carb-heavy) favorites. If you’re hopeful you won’t notice a difference in taste, you’re mistaken; try as they might, none come close to the real deal. But personally, I’ve taken a liking to spiralized veggies and cauliflower alternatives, mostly because I think of them as fun sides, not as replacements for some of my favorite foods. I was hoping if I approached healthy cookie dough with the same mindset, I might be on board with it, too.
http://www.thekitchn.com/feedburnermain
Confession: I am intimidated by the idea of making bread — it’s a delicate process that takes some skill. Thankfully, there are mixes out there to make bread-making easier for novices like myself, and Trader Joe’s stocks some of the most intriguing variations, including this new wonderful-sounding beer bread. Yes, beer bread. And it’s only $3. In this mix, a carbonated beverage like beer or sparkling water is added to make the dough light and airy.
I was intrigued by the idea of adding a full can of beer to bread dough. Would it add an extra dimension of flavor or would it be too boozy? I recently baked it myself to find out.
http://www.thekitchn.com/feedburnermain
Tamari first popped onto my radar a handful of years ago. I noticed a lot of recipes that called for soy sauce often included a note with the option to substitute tamari to make the recipe gluten-free. So, I was quick to assume that tamari was simply gluten-free soy sauce, with a more interesting name. Turns out there’s a bit more to it. Here’s what you need to know.
http://www.thekitchn.com/feedburnermain
There’s a lot to love about IKEA. You can get stylish, yet affordable home furnishings and decor, unique houseplants, a do-it-all bag for just $1.30, and even a full meal all within the walls of one giant store. But one perk you’re probably overlooking is the store’s loyalty card.
http://www.thekitchn.com/feedburnermain
At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. And we decided to start sharing some of our absolute favorites with you. Here’s a peek into what we’re cooking and eating in our own kitchens.
There’s something immensely satisfying about homemade bread. Although, to be honest with you, I never really felt the need to bother with it while living in New York City, with so many great bakeries at my fingertips. When I moved to Charlotte, however, things changed, and I quickly felt a carb-y void in my life.
Things quickly turned around when I finally started baking bread myself. Yet, it wasn’t until I came across this recipe for homemade sourdough focaccia that I realized I may never buy a loaf of bread again. (It’s that good.)
http://www.thekitchn.com/feedburnermain
Military spouses face a lot of unique challenges. Frequent relocating, long-distance relationships, and extended periods of time separated from a partner can be extraordinarily difficult, especially while trying to raise children and manage a household, often on a tight budget. Keeping a house running smoothly and everybody fed under those circumstances requires a ton of planning, forethought, and self-control. And not to generalize or anything, but that means military moms tend to be excellent at grocery shopping.
In the interest of finding out how some of the top experts shop for groceries and stick to a budget, we reached out to five military moms for their best grocery budgeting tips. Here’s what they recommend.
http://www.thekitchn.com/feedburnermain
Ky and Mel, two sisters from South Dakota, are attempting to crack open the space between restaurant and lifestyle brand. Their fermented food laboratory, GYST, based in Minneapolis, Minnesota, was probably best-known for their fermentation bar, which served things like miso caramel corn, peanut butter and kimchi sandwiches, and of course kombucha and wine. But the sisters recently closed down regular service (it’s still open for workshops, classes, and private events) to explore other ideas.
There’s Ky’s research with the University of Minnesota, for starters, where she’s looking to see how different fermented vegetables affect your gut. And Mel is excited to be working on a “Meet the Winemaker” series, which connects winemakers directly to the GYST community members. They’ve even recently hosted fitness classes at the fermentation bar that end in a glass or two of wine (my personal favorite idea).
I spent time with Ky and Mel to talk about their favorite fermentation projects and the ingredients they’re most excited about right now.
http://www.thekitchn.com/feedburnermain
I’ve always been against shopping online for groceries; not because I don’t think it can be valuable, but because I just really love grocery shopping and selecting products in-store versus online. I’m also, admittedly, a bit of a control freak when it comes to my produce and super picky about expiration dates. Nothing gets under my skin more than the thought of getting something delivered that’s wilting or near expiration!
As services like Instacart grow in popularity, however, so does my curiosity. So I decided I should really do some experimentation before I passed judgement. I set a small budget and started with Aldi, a great place to save money. You can read all about it here, but the CliffsNotes version is that I did like it!
Because my Aldi experimentation went pretty well, I was interested in trying some of my other favorite stores. Obviously, Costco was next on my list. Like Aldi, Costco is also in partnership with Instacart, so I gave it a try.
Here’s how it went, what I learned, what you should know, and how much I spent.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
