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Topics - Eric

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1
Miscellaneous / Potato industry targets Paleo diet
« on: January 14, 2017, 04:35:49 AM »


Potato industry leaders have found fault with a diet that seeks to replicate what cavemen ate.

"SALT LAKE CITY — The U.S. potato industry has taken umbrage with a popular dietary fad, which is based on the premise that humans ate healthier during the Stone Age than following the advent of agriculture.

The Paleolithic diet — coined by Colorado State University emeritus professor Loren Cordain — promotes foods that would have been available to hunter-gatherers more than 10,000 years ago — such as grass-fed meat, wild game, nuts, fruits and non-starchy vegetables.

In addition to processed foods and salt, the popular diet frowns upon some of the major commodities produced in the Northwest, including potatoes, cereals, dairy, sugar and legumes. Cordain reasons the foods weren’t present during the Paleolithic Period, and humans, therefore, haven’t adapted to eating them.

Cordain vows Paleo dieters achieve weight loss, reduced diabetes and diseases, increased energy, fewer allergies, better digestion and increased muscle. Critics counter that modern foods, developed over centuries of selective breeding, don’t resemble Paleolithic foods. They also note the diet’s conspicuous absence of Stone Age dietary staples — such as rats, mice, squirrels, stripped bark, insects and lizards — and question the wisdom of emulating an ancient people who typically died in their 30s.

The potato industry — still seeking to improve consumer perceptions affected by the low-carbohydrate Atkins diet craze — recently launched a campaign highlighting the importance of the spud’s protein, vitamin C, potassium and carbohydrates to athletic performance.

“I think a lot of people are really getting tired of all of these really restrictive diets and are more interested in learning how to eat properly in a way they can work into their lifestyle, based on the basic ideas of moderation and good diversity,” said John Toaspern, chief marketing officer with Potatoes USA."

Read more at http://www.capitalpress.com/20170109/potato-industry-targets-paleo-diet

2
Miscellaneous / Mistakes in 'Paleo' Eating
« on: January 08, 2017, 02:53:55 AM »


"A meaningful diet resolution might be to eat more sustainably.

Advertising is screaming at us: New year, new you. New, new, new. Everything will be better when it’s new. The old you was probably great, but it’s harder to sell things to people who honestly believe that.

The most common January undertaking in that quest is dietary—shifting the actual molecules that fuel everything we do. Most of us will fail to meaningfully change, and then feel only more inadequate in that failure. We fail because absurd goals can never be maintained, and because sometimes our own bodies (partly the way we were born, but mostly the way we’ve trained them to demand constant supplies of simple carbohydrates and insulin) make it almost impossible not to fail—to live without feeling deprived and hungry and joyless.

Maybe most importantly, many people fail when they don’t truly believe in what they’re doing. The gratification of sugar is immediate, and the idea of a paralyzing stroke decades hence is remote. It seems there are more important things to worry about right now.

One solution might be to think beyond yourself. I’m reminded of that because this week the good people at Bon Appetit magazine tweeted a story under the headline “Don’t Make These Common Mistakes When Going Paleo.” (Tell me I’m making mistakes, and I will click every time.) The “Paleo” approach to eating is, in brief, using evolutionary history to inform consumption. Some mistakes described in the article differed from what I think are the most important to consider—for Paleo or most any diet.

Their first piece of advice is to avoid eating too much saturated fat. That’s a contentious claim packed into a paragraph of a culinary magazine. Books have been written on the subject, and many nutrition experts have come to disagree that the weight of evidence supports limiting saturated fat. (Within reason—don’t test them and try to subsist on lard alone.) The Paleo movement itself arose in step with the realization over the past two decades that saturated fat had been wrongly blamed by some experts as the central dietary culprit in heart disease. While other experts disagree that saturated fat intake should be unlimited (and some research has found that substituting polyunsaturated fats can be beneficial), it’s unclear to many that strict limits are prudent.

I’m not convinced it’s worthwhile for most people to think about saturated fat at all—to avoid it or to gorge on it. So here are what I see as more pressing mistakes related to Paleo, and the opportunities that those mistakes present.

Eating in a way that’s not sustainable for the planet

Speaking of packing entire books into one paragraph: Large-scale animal agriculture has become a primary driver of climate change. We are eating and producing much more meat than ever before. The human population is on pace to hit 10 billion by the middle of the century; that’s 10 times as many people as there were in 1800. When we find a way to grow delicious red meat in petri dishes, then we can discuss exactly how much is healthy to eat. For now, the only way forward for our species seems to be to consider meat as something closer to a delicacy.

Forgetting fiber

Of all the “probiotics” on the market, one of the few with actual evidence that it serves our microbes well is plant fiber. Fiber is the carbohydrate that humans can’t digest, yet we’ve long known that people who eat high-fiber diets tend to be healthier. Among multiple studies with similar results, one with 40,000 subjects found that a high-fiber diet came with a 40-percent lower than average risk of heart disease. Fiber also seems to protect against metabolic syndrome.

One of the mechanisms behind these benefits appears to be that fiber essentially feeds the microbes in our guts, encouraging diverse populations. Those microbes are implicated in a vast array of illnesses and wellbeing. A diet heavy on meat and dairy is necessarily lower on fiber. 

In that light, the idea of “Paleo-veganism” is an interesting one. Loosely defined, it could mean eating minimally processed, plant-heavy diets. If a flaw in veganism is that some people think they can drink juice and eat white bread all day and be healthy, that might be sustainable for the planet but not good for you. Paleo-veganism (again, loosely defined lest we descend into madness trying to discern the plant varieties this would include) might work as a rule of thumb that generally keeps us focused on the sorts of foods that promote health."

Read more at https://www.theatlantic.com/health/archive/2017/01/paleo-mistakes/512030/

3
Research / Were toothpicks served up at caveman dinner parties?
« on: January 05, 2017, 02:32:13 PM »


"It's hard to imagine cavemen taking a great deal of pride in their teeth, but new research suggests our fussiness with oral hygiene has some pretty deep roots. Scientists studying one of Europe's oldest hominin fragments have discovered wooden fibers in the teeth of a 1.2 million year-old caveman. Their precise location suggests they are the remnants of habitual tooth-picking.

The findings come from researchers at Spain's Catalan Institute for Research and Advanced Studies and the Universtat Autonoma de Barcelona, who were examining the jawbone of a caveman discovered in 2007 in northern Spain.

Their work meant removing the dental calculus (hardened plaque) from the set of chompers and then degrading and analyzing it to see what was hidden within. The team found evidence that the caveman consumed a balanced diet of starchy carbohydrates from raw plants and meat, and possibly grass seeds as well. This actually comprises the earliest direct evidence of foods consumed by early humans, say the researchers.

"Our evidence for the consumption of at least two different starchy plants, in addition to the direct evidence for consumption of meat and of plant-based raw materials suggests that this very early European hominin population had a detailed understanding of its surroundings and a broad diet," says study leader Karen Hardy.

These remnants of a long ago mealtime also appear to have defied the caveman's best efforts to clean his teeth. Non-edible wooden fibers were discovered adjacent to a groove at the bottom of the teeth, a location which suggests oral hygiene activities, according to the researchers. This predates the oldest known example of this type of dental cleaning: Similar wooden fibers discovered in a 49,000-year-old Neanderthal earlier this year."

From:  http://newatlas.com/cavemen-toothpicks-oral-hygiene/47131/
Full study:  http://link.springer.com/article/10.1007%2Fs00114-016-1420-x

4
Research / Who lives longest: meat eaters or vegetarians?
« on: January 02, 2017, 10:46:00 AM »


"Our ability to live a long life is influenced by a combination of our genes and our environment. In studies that involve identical twins, scientists have estimated that no more than 30% of this influence comes from our genes, meaning that the largest group of factors that control how long a person lives is their environment.

Of the many possible environmental factors, few have been as thoroughly studied or debated as our diet. Calorie restriction, for example, is one area that is being investigated. So far, studies seem to show that restricting calories can increase lifespan, at least in small creatures. But what works for mice doesn't necessarily work for humans.

What we eat - as opposed to how much we eat - is also a hot topic to study and meat consumption is often put under the microscope. A study that tracked almost 100,000 Americans for five years found that non-meat eaters were less likely to die - of any cause - during the study period than meat eaters. This effect was especially noticeable in males.

Some meta-analyses, which combine and re-analyse data from several studies, have also shown that a diet low in meat is associated with greater longevity and that the longer a person sticks to a meat-free diet, the greater the benefit. Not all studies agree, however. Some show very little or even no difference at all in longevity between meat eaters and non-meat eaters.

What is clear is evidence that meat-free diets can reduce the risk of developing health problems such as type 2 diabetes, high blood pressure and even cancer. There is some evidence to suggest that vegan diets possibly offer added protection above a standard vegetarian diet. These findings are far easier to interpret as they report the actual event of being diagnosed with a health problem rather than death from any cause.

So can we confidently say that avoiding meat will increase your lifespan? The simple answer is: not yet."

Your thoughts?

You can read the whole article at: http://www.catchnews.com/health-news/who-lives-longest-meat-eaters-or-vegetarians-1483361594.html?seq=2

5
Research / The caves that prove Neanderthals were cannibals
« on: December 31, 2016, 05:03:13 AM »


"Deep in the caves of Goyet in Belgium researchers have found the grisly evidence that the Neanderthals did not just feast on horses or reindeer, but also on each other.

Human bones from a newborn, a child and four adults or teenagers who lived around 40,000 years ago show clear signs of cutting and of fractures to extract the marrow within, they say.

"It is irrefutable, cannibalism was practised here," says Belgian archaeologist Christian Casseyas as he looks inside a cave halfway up a valley in this site in the Ardennes forest.

The bones in Goyet date from when Neanderthals were nearing the end of their time on earth before being replaced by Homo sapiens, with whom they also interbred.

Once regarded as primitive cavemen driven to extinction by smarter modern humans, studies have found that Neanderthals were actually sophisticated beings who took care of the bodies of the deceased and held burial rituals.

But there is a growing body of proof that they also ate their dead.

Neanderthal bone fragments

Cases of Neanderthal cannibalism have been found until now only in Neanderthal populations in southern Europe in Spain, at El Sidron and Zafarraya, and in France, at Moula-Guercy and Les Pradelles.

The caves at Goyet have been occupied since the Paleolithic era. The 250-metre- (820-feet-) long galleries were dug into the limestone by the Samson, a small stream that still flows a few metres below.

They began to reveal their secrets in the middle of the 19th century thanks to one of the fathers of palaeontology, Edouard Dupont (1841-1911).

A geologist and director of the Royal Museum of Natural History of Belgium, he searched several caves, including that of Goyet in 1867, and collected an enormous quantity of bones and tools.

Just a few years after Charles Darwin first expounded his theory of evolution, Dupont published the results of his own research in his book "Man During the Stone Age".

But his discoveries remained in the archives of the museum (now called the Brussels Institute of Natural Sciences) for more than a century.

That was until 2004, when the institute's head of anthropology Patrick Semal discovered, hidden in amongst the drawers of what Dupont thought were human bones, a jaw tip that clearly belonged to a Neanderthal.

Scientists have since been painstakingly sorting through fragments that Dupont thought were animal bones to see if there are other traces of ancient man."

Read more at: http://phys.org/news/2016-12-caves-neanderthals-cannibals.html

6


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7
Miscellaneous / The best kitchen knives (chef's knife & paring knife)
« on: December 24, 2016, 06:59:53 AM »


Great knives are important, especially when you deal with a lot of meats, vegetables, and fruits (i.e. REAL food!).

Currently I'm using this great Victorinox 8 inch Chef's knife.  It's the top rated and best selling chef's knife on Amazon for a reason.  The price is right, at under $35 which I like.  It's VERY sharp and cuts precisely.  Would also make a great gift for a loved one or friend who knows how to cook without a microwave :)

If your budget is a little higher, I'd recommend this Wusthof Classic 8-Inch Cook's Knife.  There are folks who've used theirs for 20-30 years, so this may be cheaper in the long run.  Amazing reviews as well, and a top seller.

What are your favorite knives?

8
Recipes and meal photos / Paleo Egg Nog recipe for Christmas!
« on: December 23, 2016, 12:39:21 PM »


Ingredients

    4 egg yolks
    ⅓ cup coconut sugar
    2 cans coconut milk, canned and full fat
    1 teaspoon freshly grated nutmeg
    ¼ teaspoon cinnamon
    almond milk, optional (to thin out the egg nog)
    rum, optional

Instructions

    In the bowl of a stand mixer, beat yolks for a couple minutes. Gradually add coconut sugar - pausing in between to let the sugar dissolve. Set aside for now.
    In a saucepan, bring the coconut milk to a low simmer and then add the nutmeg and cinnamon.
    Now it’s time to temper the eggs. Turn your stand mixer on low and then (very) slowly add a spoonful of the hot milk mixture to the egg yolks. Repeat until you have about a cup of milk in your mixer.
    Once the eggs have been tempered, add them to the saucepan and allow the mixture to simmer for a few minutes.
    Turn off the heat and allow the egg nog to cool down.
    Add rum if you want to, then put the egg nog in the fridge to chill (the longer you let it chill, the thicker it will become).
    When you take the egg nog out of the fridge, add almond milk to thin it out according to taste.
    Sprinkle freshly grated nutmeg and cinnamon on top before serving.

Courtesy: http://myheartbeets.com

9


Serves:18

Ingredients

    1 cup blanched almond flour (not almond meal)
    1 teaspoon coconut flour
    2 tablespoons cacao powder
    ⅛ teaspoon celtic sea salt
    ¼ teaspoon baking soda
    2 tablespoons palm shortening
    ¼ cup real honey
    1 teaspoon peppermint extract
    6 ounces chocolate chips
    ½ teaspoon peppermint extract

Instructions

    In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt
    Pulse in shortening, honey, and peppermint extract until dough forms
    Roll out dough between 2 pieces of parchment paper to ⅛ inch thick
    Freeze dough for 15 minutes
    Using a 2-inch cookie cutter, cut out dough
    Transfer circles to a parchment lined baking sheet
    Bake at 350° for 4 minutes
    Cool completely on the baking sheets, then freeze for 1 hour
    Melt chocolate and peppermint extract in a small saucepan over very low heat
    Dip each cookie in chocolate, then place on a parchment-lined plate
    Transfer plate to freezer for 1 hour
    Decorate with festive sprinkles or colors
    Serve!

Courtesy: https://elanaspantry.com

10
Recipes and meal photos / Paleo Gingerbread Cookie recipe (Vegan too! ha)
« on: December 17, 2016, 06:46:23 AM »


Vegan & Paleo Gingerbread Cookies
Makes 12-15 small cookies

Ingredients:

1 1/2 cups almond meal
1/4 cup arrowroot or tapioca starch
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/4 teaspoon baking soda
2 Tablespoons melted coconut oil
1/4 cup real maple syrup
1 tablespoon blackstrap molasses

Extra arrowroot or tapioca starch, for rolling & cutting
1 batch of Coconut Sugar Icing, for decorating

Directions:

Preheat the oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl combined the almond meal, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.

To make cut-out cookies, place the dough in the freezer for 30 minutes to help it firm up. (Or you could place it in the fridge overnight, if you want to make this a day in advance.) Place the dough in the center of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to help prevent sticking. Using a rolling pin to roll the dough into a flat sheet, about 1/4-inch thick. Dip your cookie cutters into a bit of the starch, then press them into the dough to create each cookie. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. (I ended up with about 15 cookies using cookie cutters about the size of the palm of my hand.)

Courtesy:  http://detoxinista.com

11
Miscellaneous / Neander-nick Christmas comic
« on: December 06, 2016, 05:59:12 PM »

12
Recipes and meal photos / Paleo Shortbread Christmas cookie recipe (tasty!)
« on: December 06, 2016, 05:49:19 PM »
Ingredients:
3/4 c + 1/2 c extra coconut flour
1/4 c arrowroot starch
1/2 c coconut oil or butter, melted
1/8 tsp sea salt
5 tablespoons maple syrup
1/4 c dark chocolate chips (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Combine all ingredients except chocolate and 1/2 c extra coconut flour in a mixing bowl. Mush up with a fork and add additional coconut flour until the mixture is crumbly.
3. Dust a clean, smooth surface with coconut flour. Press the crumbly mixture out with your fingers to make it smooth and somewhat flat. Dust with coconut flour.
4. Roll the dough to about 1/8-1/4 inch thickness using a rolling pin. Cut shapes out of the dough. Roll the scraps up into a ball and flatten to cut more shapes out.
5. Bake on a lightly greased cookie sheet for 15 minutes. Allow the cookies to cool.
6. Microwave the chocolate chips for 10 second intervals, stirring between intervals, until they are melted. Drizzle cookies with the chocolate. If the chocolate is not very runny, add a tiny amount of coconut oil and stir.
7. Allow the cookies to cool in the fridge or freezer for a few minutes until the chocolate is set.

Courtesy:  https://karolinaskitchen.com

13
Quote
A tiny grape pip (scale 1mm), left on the ground some 780,000 years ago, is one of more than 9,000 remains of edible plants discovered in an old Stone Age site in Israel on the shoreline of Lake Hula in the northern Jordan valley, dating back to the Acheulian culture from 1.75-0.25 million years ago. The floral collection provides rich testimony of the plant-based diet of our prehistoric ancestors.

While around the world remains of Paleolithic plants are scarce, this unique macro-botanical assemblage has allowed researchers from the Hebrew University of Jerusalem and Bar Ilan University to study the vegetal diet of humans from early-mid-Pleistocene, which is central to understanding the evolution, adaptation and exploitation of the environment by hominins.

The findings were recovered during archeological excavations at the waterlogged site of Gesher Benot Ya'aqov, where the earliest evidence of human-controlled fire in western Asia was discovered in recent years.

Prof. Naama Goren-Inbar of the Institute of Archeology at the Hebrew University of Jerusalem, who conducted the excavations with colleagues, have long studied findings of hominid occupations in the Levantine Corridor, through which several hominin waves dispersed out of Africa.

In a research paper that will be published in the Proceedings of the National Academy of Sciences (PNAS) on December 5, titled "The plant component of an Acheulian diet: a case study from Gesher Benot Ya'aqov, Israel", Prof. Goren-Inbar reveals the discovery of the ancient macrobotanical remains, which for the first time indicate to the rich variety of plant assortments and subsistence opportunities that were available to the early humans on the transition from an African-based to a Eurasian diet.



Read more at: http://phys.org/news/2016-12-secrets-paleo-diet-discovery-reveals.html#jCp

14
Recipes and meal photos / Paleo / keto egg nog recipe (dairy-free)
« on: December 04, 2016, 04:28:50 PM »
Paleo Egg Nog
 
Ingredients

    4 egg yolks
    ⅓ cup coconut sugar
    2 cans coconut milk, canned and full fat
    1 teaspoon freshly grated nutmeg, freshly grated (adjust to taste)
    ¼ teaspoon cinnamon
    almond milk, optional (to thin out the egg nog)
    rum, optional

Instructions

    In the bowl of a stand mixer, beat yolks for a couple minutes. Gradually add coconut sugar - pausing in between to let the sugar dissolve. Set aside for now.
    In a saucepan, bring the coconut milk to a low simmer and then add the nutmeg and cinnamon.
    Now it’s time to temper the eggs. Turn your stand mixer on low and then (very) slowly add a spoonful of the hot milk mixture to the egg yolks. Repeat until you have about a cup of milk in your mixer.
    Once the eggs have been tempered, add them to the saucepan and allow the mixture to simmer for a few minutes.
    Turn off the heat and allow the egg nog to cool down.
    Add rum if you want to, then put the egg nog in the fridge to chill (the longer you let it chill, the thicker it will become).
    When you take the egg nog out of the fridge, add almond milk to thin it out according to taste.
    Sprinkle freshly grated nutmeg and cinnamon on top before serving.

Author: Ashley Thomas

15
Recipes and meal photos / Sweet potato buns recipe (Paleo)
« on: December 02, 2016, 03:25:56 PM »
Idea for Thanksgiving leftovers:

Place a cup of leftover mashed sweet potatoes, a few eggs, a quarter cup of coconut flour & (optionally, if you allow it on occasion) a quarter cup of shredded cheese

Plop into thin bun shapes (top and bottom separate) and bake at 400 degrees for 20 minutes. Flip and give them another ten minutes. Makes excellent slightly sweet buns that hold up well.

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