How Blood Pressure Works Animation – Understanding Blood Pressure Measurement Monitor Readings Video – YouTube
Now that it’s officially the holiday season, we need to have a little talk about eating. The holidays are full of delicious food, dinners with family (some more stressful than others), and high emotions. All of this can lead to overeating. Overeating can lead to guilt, shame, and an attempt to compensate for the food we ate.
Dr. Spencer Nadolsky on Facebook
This diet review is an opinion piece. Hybrids are definitely a thing: Cars, Golden Doodles, Pluots, sushi burritos. So it’s not surprising that there are also hybrid diets like the Pegan diet. The Pegan diet – a mixture of vegan and Paleo, was conceived in 2015 by Dr. Mark Hyman.
Last month, the American Journal of Clinical Nutrition ( AJCN) published a perspective piece that stirred up tensions in the worlds of epidemiology, physiology, and nutrition. Doctors and researchers argued on Twitter; commenters defended and derided related opinion pieces, and lay audiences read headlines such as, “Overeating isn’t the primary cause of obesity” and “Study finds primary cause of current obesity epidemic.”
I was recently contacted by a major outlet to give an interview about the GOLO program. Surprisingly, I had never heard of it, so I looked this plan up to see what it was all about. Eh. Sometimes, I wish I could get the time I spend reading about these diets, back.
Gary Taubes is a journalist on a crusade. In two earlier books, Good Calories, Bad Calories and Why We Get Fat: And What to Do About It, he marshaled masses of evidence to support his thesis that the calories in/calories out model is wrong, that carbohydrates are the cause of obesity and most of the “diseases of civilization,” and that simply restricting carbohydrates will result in weight loss regardless of the total number of calories ingested.
Great insight from a dedicated carnivore. I think what she is saying echoes Michael Pollan’s advice of “Eat food, not too much, mostly plants.” (I write this as sirloin is on the menu here tonight)
The Mushroom Bourguignon soup/stew she makes at 4:58 looks fantastic and I’m putting together a shopping list for the week so I can try it.
The Mushroom Bourguignon: https://nyti.ms/2FkQAdD